This week's Off The Counter is inspired by an old favorite, the Cobb Salad. It was a staple of ours years ago but only recently have we integrated it back into our culinary repertoire. It could be the perfect summer meal: light, filling and good for you at the same time. Ingredients and instructions below. Take a look at this classic:
Ingredients:
Baby spinach, blue cheese, bacon, hard boiled eggs, avocado, dijon mustard, olive oil, lemon, salt and pepper.
Instructions:
Cook the bacon and boil the eggs. We like it with lots of eggs so we use 3-4. Combine with the spinach, blue cheese and avocado. Salt and pepper to your liking. For the dressing mix olive oil, some dijon mustard, juice from a lemon and salt and pepper. Drizzle on top and toss. Enjoy!
Do YOU have a favorite go-to salad?