7 hours ago
Monday, February 20, 2017
I love a Cobb Salad for lunch.
Whenever I see it on a menu, I order one.....the ingredients are simple.
Bacon, chicken, avocado, tomatoes and blue cheese w/ a buttermilk dressing. Yum and yum.
I made a roast turkey breast and had leftover the next day, so instead of turkey club sandwiches (which are also my favorite!), I made Cobb Salads in lettuce wraps.
Since it's winter, I use oven roasted tomatoes instead of hot house flavorless tomatoes, and since Henry hates stinky cheese, I omitted it, just this once.
Romaine or gem lettuce leaves, large enough to hold all the good stuff
cooked crispy bacon
ripe avocado, cut up
chopped tomatoes (or roasted tomatoes....even better)
sliced hard boiled egg
leftover cooked chicken breast or turkey
crumbled blue or feta cheese
1/2 cup buttermilk
1/3 cup sour cream
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon chili powder or piment d'espelette (smoked paprika)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Whiz dressing ingredients in a food processor and keep cold until ready to serve.
Arrange ingredients inside lettuce boats/wraps, layering as much inside the leaves as you can.
Arrange on a platter and drizzle w/ dressing.
These are SO GOOD!