Now that it’s warm out, hot food (especially in the middle of the day) is a huge turn off! I want something cold, crisp and filling! This Strawberry Cobb Salad from the Neighbor Food Blog is just the thing! If you prep a few ingredients early in the week, you’ll have your week day lunch for several days!!
Below, I made a few tweaks to the original recipe found here. Feel free to make your own edits and substitutions to make it just the way you like! The recipe below will make one salad, so in order to have salad all week, grab enough greens at the store, prep enough grilled chicken, hard boiled eggs & bacon and you’re good to go. Enjoy!
Ingredients
For Salad:
- 1-2 cups mixed greens (I like baby spinach and spring mix)
- 2 oz grilled chicken
- 1 hardboiled eggs
- 2 slices bacon, cooked and crumbled
- 2-3 strawberries, sliced
- 1-2 oz feta cheese (blue cheese or gorgonzola would also be delicious)
- Sliced almonds
For Dressing:
- 1/4 c EVOO
- 1/4 c strawberry puree
- 1 tbsp cider vinegar
- 1 tsp dijon mustard
- pinch of sugar (optional)
Directions
For Salad:
- Mix all ingredients for salad (or arrange super pretty like a traditional cobb salad with greens first, then rows of other toppings if you so choose 😉 ). That’s it, salads are so easy!
For Dressing:
- Puree strawberries in a blender, magic bullet or ninja.
- Add in other ingredients and blend again.
- Spoon a few tablespoons over your salad.
- Store the rest in an air right container in the fridge for about 5-7 days.
Happy Summer eating!!
