Kitchen Sink Cobb Salad

I love a good salad, especially a good cobb salad. For some reason, some folks feel like Cobbs are too complicated to make at home!

I disagree. Save yourself the money, the time, and the added salt, and make a Kitchen Sink Cobb for dinner tonight. Here’s how:

Grab all the veggies and protein you can find in your fridge (i.e. everything but the kitchen sink)!

I found some:

  • Deli turkey
  • Shredded parmesan cheese
  • Leftover bacon from Sunday breakfast
  • 1/2 avocado
  • A few cherry tomatoes
  • Green pepper
  • A head of romaine
  • Almond slivers

Use leftover chicken or pork from last night’s dinner, spinach instead of lettuce, carrot shreds, whatever you have. First, make a big bed of your greens- lettuce in my case. Then pretend your big salad bowl is divided into 6 sections. Cover 3 sections with chopped meats and cheeses, and 3 sections with chopped veggies. Then do a sprinkle of nuts or seeds on top for crunch (instead of crackers, if you want to cut carbs).

Now, don’t over do it with the dressing. That’s an easy way to accidentally add carbs, fat, and sugar. We do a drizzle of olive oil, then a drizzle of balsamic vinegar over the entire salad first, then just use the recommended serving size of your favorite dressing (so 1-2 tbs). Be sure to measure. For me, it’s a light honey mustard, for Rhodes it’s a light blue cheese dressing. With the oil and vinegar doing some of the work, you wont need as much “real” dressing. Enjoy!

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