Tuesday, April 3, 2012

Layered Cobb Salad

How's your week going?  I'm hanging in there.  By Sunday afternoon my knee was at its worst and I had to call in the dog walker to take Tally out yesterday and this morning.  I've been icing and resting my knee trying not to lose my mind from missing all this glorious weather we're having.  Tomorrow Tally will go to daycare and I'm seeing my Chiropractor, hopefully a few adjustments will sort out my knee, because I'm starting to climb the walls.  There are no more episodes of Big Bang Theory left on the DVR and I finished my 600 page book that I only just stared the other day.

On to more fun things, how about a little food porn?  I love Cobb salad but putting things in all those perfect little rows is a bit fussy, so I like to make my Cobb salad layered like a trifle.  Just look at all those colors...


It's so easy, too.  I layered mixed greens (Organic Girl SuperGreens is my favorite blend) with chopped red peppers, cucumbers, yellow peppers, tomatoes, avocado and topped it with medium boiled eggs and spicy grilled chicken.  I usually put bacon, too, but I used a very smoky rub on the chicken so we didn't really miss it.  I serve it with blue cheese dressing on the side.  


It's a big salad, perfect for an entree for two people plus leftovers to bring to work for lunch.  We enjoyed this so much, it's on the menu for next week.  Meat salad weather is back! 

 What do you like to put in your Cobb salad?   



3 comments:

  1. Your idea to use a smoky rub on the chicken instead of bacon is great! Thank you for the inspiration!

    I, unfortuntely, like all the fattening stuff on my cobb salad - your blog is a great reminder for me to tone it down!!

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  2. Oh, I love the layering! I toss mine but I want to do it like this now!

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