I love salads for dinner, but in order for one to fly at my dinner table it has to 1. taste good (really good) and 2.  be hearty and filling enough that my husband doesn’t go make a sandwich 20 minutes after we clear the table.  This one fit the bill and has been making regular appearances at our house over the past couple of months.  It’s a fun twist on  cobb salad.  (Like cobb salads?  Check this one out)  The bonus is, with the right prep it can require little to no cooking, and it’s also a healthy salad (Surprise!  Many salads aren’t!)  So I’ve also included nutritional info at the end.  We actually have quite a few recipes with nutrition facts and you can find them all here.

Let’s Cook!

One thing I like about this recipe is that you make just enough dressing to use on the salad.  Sometimes I go crazy with homemade dressings and have jars all over my fridge that I end up tossing out after a while.  So it’s nice that this one gets used up in one meal!  Just whisk or shake and you’re done.

Speaking of homemade dressings, this salad would also be awesome with this Creamy Lime-Cilantro Ranch, or this Cilantro-Lime Vinaigrette, or even the dressing from this Chipotle Chicken Taco Salad.

Tear up some cold, crisp romaine and then we’ll top it with all kinds of yummy stuff.

I think the beans, the meat, and the avocado help make this feel like an actual meal by adding substance.

And then the Pico de Gallo, onions, bacon, and cheese, add tons of flavor.

You can toss everything together in one bowl, or style it more traditionally like the picture below.  This is the actual serving size- not bad for under 300 calories, right??

Drizzle on the vinaigrette and you’ve got some serious yummy.

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