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.
Anywho.
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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Linking up at: Momfessionals
Our Pretty Little Girls
Made From Pinterest
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Linking up at: Momfessionals
Our Pretty Little Girls
Made From Pinterest
I just pinned your recipe! That salad looks amazing!!
ReplyDeleteThanks Laura!
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