I don’t know what it is about summer, but I c-r-a-v-e fruits and vegetables. I don’t think you could pay me to eat chili or a heavy lasagna. I want salads, fish, cold watermelon and cantaloupe.
The best part---I made this salad around 3 o’clock before we were leaving to go to a ballgame. I made individual salads, and put a paper towel over it to prevent it from getting soggy. Then I covered it with plastic wrap. When we got home, “Ta-da! Dinner is served.”
This is my easy version of a Cobb Salad. You can see I’ve made some substitutions. The original Cobb Salad has iceberg lettuce, tomato, bacon, chicken breast, hard-boiled egg, avocado, and Roquefort cheese.
- Baby greens, washed and spun
- Chopped smoked turkey
- Cooked, crumbled bacon (not bacon bits—the real deal)
- Chopped purple onion
- Sliced sweet grape tomatoes
- Ripe avocado, sliced
- Cheese of your choice—I didn’t have blue, so I used Weight Watchers’ light shredded cheddar
- In a deep salad bowl, mound several handfuls of lettuce. (I used a small casserole or pie dish)
- Put a small handful of each ingredient around the bowl.
- Sprinkle with black pepper and serve.
- You can make ahead for a few hours. You may want to wait on the avocado & cheese. However, I put a paper towel & plastic wrap on ours, and it wasn’t soggy or brown.
- Serve with chunky blue cheese or ranch dressing.
- Remember-you only need a little bit of dressing. There’s plenty of flavor in this salad without a lot of heavy dressing. I used less than a tablespoon on my salad, and it was plenty.
It’s not very original, but this is yummy & so filling!