I mentioned in my CEiMB post that I had been thinking about joining the group for awhile and I swear, it was last week’s cobb salad that finally pushed me to do it. I have been craving it since I saw them popping up all over the blog world.
While I didn’t use Ellie’s exact recipe for the salad, I did use her dressing. For my salad I used 3 romaine hearts, 3 roma tomatoes, 1/2 container of blue cheese, 4 pieces of bacon (REAL bacon for the first time in forever), 2 avocados, 2 hard boiled eggs, and 2 chicken breasts.
The salad as a whole was amazing. My husband, who isn’t usually a salad fan unless it has half a bottle of thousand island on it, loved it. Between the 3 of us, we only had a tiny bit of leftovers and you better believe I took it to work that night for my midnight snack.
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon Mustard
- 1 teaspoon Worcestershire sauce
- 1 small clove garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Whisk all ingredients together. Pour 2/3 of dressing over greens before piling on your toppings. Drizzle remaining dressing over entire salad.