Wednesday, April 29, 2015

Cobb Salad with Homemade Vinaigrette {recipe}

I made a super yummy Cobb Salad for dinner the other night.  But before we could toss it, I had to scoop out Dylan's portion, avoiding the egg, tomatoes & avocado.  {Talk about boring!}  Then I had to avoid the avocado for Payton's plate.  How my California born babies ended up NOT liking avocado is beyond me . . . but guess what - they LOVE guacamole.  Strange?  Yes.  I don't get it at all.
We all devoured this dinner and I'm not sure why this isn't already in rotation for my meal planning. Its easy, tasty and {somewhat} healthy.

Cobb Salad
Serves 5

2 head of romaine lettuce, chopped
3 roma tomatoes, seeded and chopped
1 avocado, cubed
1/2 lb bacon, cooked and crumbled
3 hard boiled eggs, sliced
1/3 cup crumbled blue cheese

Homemade Vinaigrette

3 tablespoons red wine vinegar
1/3 cup olive oil
2 tablespoons dijon mustard
2 tablespoons honey
salt & pepper to taste

Pour all the ingredients into a small jar with a tight fitting lid and shake to incorporate.

I also made some homemade croutons to go on top of the salad.
I cubed 1/3 loaf of Everything French Bread.  Broiled on low for 3-5 minutes {on the middle shelf of the oven}. Flipping the croutons and broiling again for 3-5 minutes until golden and crispy.  Everyone kept sneaking bites of the croutons, so I will make more next time!
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