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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Cobb Salad

Originally served at the Brown Derby, Cobb salad’s origins are steeped in food folklore. Reportedly masterminded by Bob Cobb on a hungry night in 1937, this classic salad is traditionally flavored with an old fashioned French dressing. Powdered garlic flavors the rich dressing, making this thin vinaigrette very tasty!

  • Yield:6

  • Level of Difficulty:Easy

  • Cook Time:0 Minutes

  • Prep Time:30 Minutes


  • 1/4 cup


  • 1/4 cup

    red wine vinegar

  • 1/4 teaspoon


  • 1/2

    lemon, juiced

  • 2 teaspoons


  • 3/4 teaspoon

    black pepper

  • 3/4 teaspoon

    Worcestershire sauce

  • 1 tablespoon

    Dijon Mustard

  • 1 teaspoon

    garlic powder

  • 1/4 cup

    olive oil

  • 1/2 cup

    vegetable oil

  • 3 cups

    chopped romaine

  • 2

    chopped carrots

  • 1

    chopped tomato

  • 1


  • 1

    cooked, cubed chicken breast

  • 4

    cooked, crumbled bacon strips

  • 2

    boiled eggs, cubed

  • 1/2 cup

    crumbled Roquefort cheese, optional


Combine the dressing ingredients. Whisk well to combine and pour into a dressing container. Place in the fridge for the flavors to meld while you chop up the veggies for the salad.

Wash and chop all the vegetables except the avocado. (The avocado will brown quickly so make sure to chop it right before serving the salad) Cube the chicken and boiled eggs. Crumble the cooked bacon. Place the romaine on the salad serving tray or bowl. Place each veggie and meat in pretty strips across the top of the salad.

Slice the avocado right before serving. Place in its own strip across the salad. Top with Roquefort cheese if desired. Bring to the table like this, and then toss lightly before serving. Finally, top each serving with the Cobb dressing and eat immediately.

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