Tuesday, September 8, 2009

Cobb Salad Reinvented

I love Cobb Salad- avocado, bacon, blue cheese- everything about it! The problem for many people is its' high fat content. Now, if you follow the NT/WAPF* ideas you'll be less concerned about this, as you'll know that saturated fat, especially the good kind, isn't really the issue we once thought it was. Even so, this classic could definitely use an update, so here goes mine...

New Cobb Salad

2 hearts of romaine or 1 head of bibb, chopped


2 fresh tomatoes, preferably heirloom, chopped

1 avocado, sliced thinly

1/2 cup cooked and diced chicken breast

2 hard cooked eggs, chopped

3-4 strips cooked bacon, preferably nitrate-free, crumbled


2-3 oz. crumbled blue cheese

1/4 cup buttermilk or 2 tablespoons yogurt with enough milk to make 1/4 cup

1 tablespoon extra virgin olive oil

2 cloves roasted garlic, smashed, optional

2 tablespoons chopped chives, or scallions, optional

To make dressing, just mix all ingredients together.

This is pretty easy, since all of your ingredients will be prepped as above (which is not required but a traditional Cobb Salad is a "chopped salad" and I love all my salads like this anyway!) Simply plate your lettuce greens, dress, and add the toppings- usually in separate mounds or rows- over the greens. (I admit that I prefer the toppings mixed myself, though it isn't an original presentation.) Drizzle with more dressing and serve.

This is such an easy salad, and with all of the protein can be a main dish for any meal. Do you have any favorite salad recipes? Please share- I'd love to see them!

*Nourishing Traditions/ Weston A. Price

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