Wednesday, June 22, 2011

Modified chopped Cobb salad

Some days I just crave a big salad with lots of meat. And I don't mean "meat" in the animal sense, although I'm certainly not opposed to a little chicken, or a steak salad... But most of the time, I'm wanting more than just a few greens with dressing. What I'm looking for is to fill up on a big bowl of my favorite ingredients, and right now those ingredients scream SPRING! (I should say, SUMMER!, since the warmth finally arrived in all it's glory!)

Recently, my salad bowl ended up with the following:

Modified chopped Cobb salad
Serves 2 (or if you're me and you've been working in the yard all morning, just me)
1.5 cups asparagus, roasted and cut into 1/2 inch pieces
1 cup cherry tomatoes, halved
1 avocado, peeled and diced
2 hard boiled eggs, chopped into eighths
4 baguette slices, toasted and cut into quarters (to act as croutons, and they worked quite nicely)
1 spring onion, chopped finely
1/4 cup blue cheese
Dressing of your choice: I like a light olive oil and balsamic vinaigrette, but blue cheese or ranch would also be yummy...

I tossed all these ingredients in a large bowl and let sit for a (precious) few minutes to let the dressing soak into the baguette.


If, like me, upon typing "Cobb," you wonder where that name actually came from, and should it always be capitalized...  check this out. Good to know.


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