Usually, when I’m not feeling very creative for dinner or I’m just out of ideas, this is my go to “Cobb salad.” I use quotes on the words Cobb salad because it doesn’t have bleu cheese on it. Not that I am against bleu cheese, but I just prefer this homemade vinaigrette! I did use turkey bacon instead of regular bacon, it’s just personal preference. If you are a working mom and the last thing you want to do when you get home from work is cook a meal, then, this salad is for you! Make the bacon & eggs ahead of time. Cut the cucumbers & tomatoes ahead of time also! Then, all you have to do when you get home from work is throw everything together in a bowl! You will be so happy you took the time to do everything before hand! You got this, mama!
Serving size: 1 salad
- Romaine lettuce/Spring mix
- 3-4 slices of Turkey bacon
- 1-2 hard boiled eggs
- 1/2 cup Cucumber
- 1/2 cup Tomatoes
- 1/4 cup mozzarella cheese
- handful of sunflower seeds (optional)
- Dried Cranberries (optional)
LIFE HACK: To make the bacon, preheat oven at 400*. Line a cookie sheet with parchment paper. Lay the slices of bacon onto the paper. Cook for 20 minutes. This is the best way to make bacon! It is super crispy, there is no mess involved, & clean up is a breeze!
- 1 tablespoon Apple cider vinegar
- 2 Tablespoons olive oil
- 1 teaspoon Dijon mustard
- clove of garlic
- salt & pepper
- grated parmesan cheese (optional)
Throw all ingredients into a blender. If you make this ahead of time as well, make sure to refrigerate.
* I doubled or tripled the recipe in this picture.