To die for cobb salad!

Here's just a quick post for the cobb salad I just posted today on instagram and facebook.  It's not really a recipe, per se, but the details might at least help you recreate it yourself!  It hit the spot.  :)

Ingredients:
Romaine lettuce/spinach
Hard boiled egg
Grilled chicken and venison
Avocado
Bacon
Tomatoes
Toasted, slivered almonds (a very key component, I must say!)
Green olives
Green onions
Black pepper

And that's pretty much it for the salad. Use whatever quantities of each you'd like.

I also made a quick sugar-free honey (well, honey-less) mustard dressing too!  I didn't measure (of course, ugh) but it's approximately:

1 T. yellow mustard
1 t. Rice wine vinegar
1-2 t. mayo
3-4 drops of plain liquid stevia (to taste!)
Lots of cracked pepper
And then I slowly drizzled in walnut oil until consistency and amount was right.  I think it was probably 1-2 T or so but it only made enough for one salad, so don't add too much! :)

Enjoy! xo

Grilled salad is my boo!

Top left: romaine, bok choy, red cabbage, fennel

If you follow my facebook page you already know that I'm flat out addicted to grilled salad. What I love the most about this salad is that the combinations are really endless!

Here are some of my favorite veggies to grill right now:

Bok Choy

Asparagus
Portobello Mushrooms

Fennel (fronds removed)

Avocado (this sounds crazy, but OH.MY.GAWD, it's not)

Red onion

Cabbage/Brussels Sprouts

Romaine, of course

Really, any sturdy veggie would be great!

So, here's how to do it:

Slice a head of romaine in half.  Rinse super well, without tearing the leaves away from the stalk. You want that in tact so they will stay together on the grill.  This can be tricky!  I buy organic romaine, so there's always little bugs tucked away down in the nooks and crannies, but you can do this by pulling the leaves back and rinsing them as good as possible, then placing your romaine half, cut side down, onto a towel to drip dry while you prep the rest of your veggies. You don't want soggy lettuce, so make sure it gets fairly dry, but don't go too crazy worrying about it. 

Next, slice whatever other veggies you have into 1/4" slices. I like to brush them all with olive oil, salt and pepper, but I think any spice/seasoning will work well.

Finally, grill the veggies!  Now, wasn't that easy?  We like to put the romaine on the top rack because it will burn a little easier, so keep an eye on it.

Now, if you ask me, the best part of this whole meal is this simple sauce:

Smoky Tahini Sauce

Fennel, asparagus, avocado, romaine

(modified from this one)

1/2 cup tahini (this is ground sesame seeds. I've seen it at Meijer, and can usually be found in ethnic sections or health food shops)

1 clove garlic, roughly chopped

1 teaspoon fresh lemon juice (or more)

1 Tablespoon olive oil

2 teaspoons apple cider vinegar

1/4 teaspoon garlic powder

1 teaspoon Worcestershire sauce (to make this vegan use this recipe!)

3/4 teaspoon smoked paprika

1/4 teaspoon black pepper

salt, to taste

5-6 Tablespoons of water, depending on your desired consistency

Place all ingredients in a food processor, except water.  Gradually add water, 1 T at a time until you reach the consistency you want. Blend until smooth.

If this is too sour, add more tahini. If this is not spicy enough, add more smoked paprika or some sriracha.  You can really tweak it until you find your preferred taste. 

Romaine, avocado, asparagus, red onion, fennel

This dressing goes SO WELL with the grilled salad. The smoky flavors of the dressing really enhance the smoky flavors from the grill.  Oh, it's so yummy, I think I want it again tonight!  

I guess if you're going to be addicted to something, it might as well be veggies, right??

Peace, love and veggies!!  <3