This version of a Cobb salad is perfect when you’re in the mood for a light dinner, yet you want something more substantial than a basic tossed salad. This is also a great way to use up all those veggies in your crisper that seemed like a great idea at time but somehow never made it into the week’s menu.
With traditional ingredients like bacon and boiled eggs plus a few updates such as goat cheese and chick peas, what’s not to love? Plus, arranging the ingredients in rows, makes dinner more festive. We southern girls know about food presentation…
Ingredients
(serves two main courses)
3 1/2 cups fresh greens – including spinach and kale
4 boiled eggs, chopped
5 slices of bacon, crumbled
1 cup chick peas
3/4 cup goat cheese crumbles
4-5 green onions, chopped
olive oil
balsamic vinegar
fresh ground black pepper
sea salt
Crumble and/or chop ingredients so that pieces are relatively uniform.
Arrange on dinner plates in rows, alternating ingredients and food colors with greens in the center.
Drizzle with olive oil and vinegar (or other favorite dressing). Sprinkle with pepper and sea salt to taste.
If you have a house divided (like mine)—vegetarians and carnivores—set up a mini-salad bar and let each design his or her own plate. Substitute avocado for the bacon and veggie lovers will be happy.
For meat-lovers, add or substitute shredded turkey and/or chicken—whatever’s on hand.
Yummy!
talya
Grace Grits and Gardening
Farm. Food. Garden. Life.
This is my favorite salas. With blue cheese. I’m making this for lunch.
Sounds great Edwina. I may make one today too!