The EatingWell Cobb Salad

There is nothing fancy or new about a Cobb Salad. You find it on most restaurant menus, and pretty much anyone could name off what goes in to making one. I'm posting this "recipe" because I love Cobb Salad, and this one which I made recently, goes incredibly well with this salad dressing aka The Best Salad Dressing Ever (I named it that). This is adapted from an EatingWell recipe. 

The EatingWell Cobb Salad
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Ingredients 

for the dressing: 

3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
1 teaspoon freshly ground pepper
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil

for the salad: 
10 cups mixed salad greens
8 ounces shredded cooked chicken breast, (about 1 large breast)
2 large eggs, hard-boiled, peeled and chopped
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
2 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese, (optional)

Directions

1. Whisk (I like to use my immersion blender to really mix it all together) vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat. 
2. Divide the greens among 4 plates. Arrange equal portions of chicken, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.

You'll notice we did things a little differently. I cut out the blue cheese (for Tiny Baby's sake), although Keith had some on his salad. I used more than the recommended 2 slices of bacon. We added shredded cheddar to the mix and used only the egg whites. 

Keith loves this dressing, by the way, and he hates mustard, so that just tells you how good it really is! 

The wonderful thing about salads is you can add or subtract whatever you'd like and you'll still end up with something awesome and tasty!