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:
Baby spinach, blue cheese, bacon, hard boiled eggs, avocado, dijon mustard, olive oil, lemon, salt and pepper.
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?