I’m a big believer in making salads when all you want to do is stuff your face with absolute crap. So last night, as I was taking stock of all the chocolate in the house, I was also texting with a couple of people that were coming for lunch. Then and there I decided I would be serving salad. A nice, large, winter salad. And what better than a cobb salad, which I always find SO satisfying (largely due to the sheer amount of toppings).
After rummaging through my fridge, I found the perfect ingredients. It would utilize most of the normal Cobb fare, without appearing to be too TGI Friday’s. It also had to be fairly kid friendly, just in case the kids wanted to try it (they didn’t).
It was a beautiful thing, and one that you can obviously personalize based on your own love/hate relationship with whatever you have in the fridge. The temperature is dropping here in the northeast (It’s supposed to be ZERO tomorrow. ZERO PEOPLE) therefore I wanted things that reminded me of New England winter (cranberries) but also reminded me that summer does happen here (because spring certainly doesn’t it – avocado and feta).
This is what you’ll need: (Serves two as a lunch main)
1 cup or a large handful of your favorite lettuce. I used baby romaine
2 boiled eggs, sliced
4 slices cold pork tenderloin, sliced lengthwise
1 tomato, diced
2 tbsp. feta, crumbled
6 slices peeled cucumber, sliced lengthwise
4-6 black olives, chopped
1/2 avocado, diced
1/4 cup trail mix. I used a cranberry based one
1/4 cup lemon goddess dressing
I divided ingredients into two bowls. Lettuce on the bottom, arranging the toppings like a fan on top. Top with a turn of fresh cracked pepper and a little dressing. Serve.
How easy is this? If I didn’t like burgers and cheese so much I would eat salads every day!