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Veg Bad Challenge Week 3


I'm taking the Veg Bad Challenge



We had an okay week as far as veg goes.  Poor Hannah woofed down a tremendous amount of Green Beans Greek Style.  Needless to say, she thought they were tasty and I even enjoyed what little bit was leftover.  But the recipe that I'm sharing for this week is Cobb Salad with Roasted Red Pepper Vinaigrette.  I must say that I don't really know if it's kid friendly, because we had it on the day that Hannah didn't eat a single thing, but Joel and I really enjoyed it.

Cobb Salad with Roasted Red Pepper Vinaigrette

lettuce (bibb or romaine, just about any kind will work)
chicken breast
couple slices bacon
hard boiled eggs
avocado (if in season)
cucumber
cheese (shredded or cubed)

Tear up the lettuce and put on a plate.  Cook bacon in a pan.  After bacon is cooked, cook the chicken breast in the same pan the bacon cooked in.  This adds a ton of flavor. Dice cooked chicken, place on bed of greens along with crumbled bacon, chopped egg, sliced avocado, sliced cucumber and cheese

For Dressing: (adapted from this recipe)

12 oz jar of roasted red peppers in water
1/4 cup balsamic vinegar
1/2 cup olive oil
2 tbsp honey
salt and pepper to taste

mix everything up in a blender.  Pour over salad and chow down



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Comments

  1. Oh this Cobb Salad recipe looks great! Really like your blog and am so glad that I found it!

    ReplyDelete
  2. Thanks for dropping by Alicia! I contemplated calling it garbage salad versus Cobb, but I think it's close enough to a real one to bear the name. Hope you enjoy!

    ReplyDelete

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