Gluten Free/ Salad

Cobb Salad with Dijon Vinaigrette

Ahhhh summer! Sunshine, ice cream, farmers markets, and a rainbow of fresh produce. When I go to the produce department I spend a few starstruck moments there because I am tempted buy one of everything. So many ideas in my head of dishes I would like to try,  and there, in front of me, are all the possibilities. That’s when I take a deep breath and reign myself in because my husband (and budget) won’t be happy if I went on a produce shopping spree.

A big salad, though – it’s the greatest way to use a bunch of the veggies that DO make it into my cart. I am hereby unofficially declaring this as my “summer of salad”. I prefer veggies over fruit (weird, I know) so I’m pretty much in my happy place at the moment. It’s a good place to be. So when my husband handed me his issue of Men’s Health and asked if I could make a salad from the magazine, I was happy to oblige. I liked it so much, I’m sharing it with you!

We have a variety of tastes, allergies and dietary restrictions when I’m cooking for a crowd so this Cobb rendition starts out deconstructed. The DIY lets people take what they want (extra avocado for me) and leave out what they don’t (no blue cheese for some others).
Cobb Salad
You know the salads you eat and then you feel hungry two hours later? Not this one. This one is amped up with all sorts of goodness. The chickpeas and hard boiled egg help this salad satisfy as a meal. In case you’re interested in food facts did you know radish, a new favorite of mine, provides anti-oxidants, electrolytes, minerals, vitamins and dietary fiber? And my standby the avocado is a healthy fat source. And bacon…well bacon is just tasty, in my opinion. But like I said, add what you want, leave out what you don’t want.

 

Last thing. A traditional vingigarette is made up of a one-to-three radio of vinegar to oil. This one uses less oil as is my preference but it’s pretty darn tasty.
Cobb Salad2

Amped up Cobb Salad – use whatever you want or have on hand. Mine has:

Mixed spring greens
Avocado
Radish
Chickpeas
Diced Bacon, cooked
Blue cheese
Tomato
Hard boiled egg
[sp_recipe]

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