cobb salad with herb ranch

A salad that doesn't suck. 

It is a real thing.


1. dry your friggin lettuce guys. DRY IT! THOROUGHLY! SERIOUSLY! watery lettuce leads to wet salad and diluting your dressing. I can't stress this enough. Please listen to me! IM JUST TRYING TO HELP YOU HAVE YUMMY SALAD GUYS!

2. cut your vegetables thoughtfully. A salad is about textures and visuals. Cut all of your ingredients differently. Take the time to peel your carrots into beautiful ribbons. Peel your cucumbers and slice them beautifully. It's kind of overdone, but we really eat with our eyes. If your salad looks beautiful, you will be excited to eat it. If it looks like it came off the lunch line in a cafeteria, it will feel like work. I promise that it is worth the effort. The little touches matter in salads.

3. Make your own dressing. There are lots of OK dressings out there to buy, but I love to make a big batch of salad dressing and keep it in a mason jar in my fridge for the week. Having a delicious homemade dressing ready and waiting takes a ton of the "OH NOOOO" out of eating salads.

4. Add the lettuce last and dress only enough salad that you will finish. I love to prep a big big salad, but I will leave out the lettuce. This allows me to just keep all the prepped veggies that keep well in the fridge at the ready. I can just add some chopped lettuce and eat the same salad without having to prep all the ingredients all the time. We've all had a leftover salad before. The lettuce gets sad and it gets sad QUICK. Don't do that to yourself. The heartier veggies can keep for days chopped up in the fridge. Add and little dressing and a little lettuce and you've got a fresh delicious thoughtful salad in no time. 

I'm trying to think of a number 5 because 5 seems like a good number but... I can't.


without further yapping, here's my favorite salad of all the salads. THE COBB!


Serves 5
6sp per serving

1 small head romaine, washed and DRIED THOROUGHLY then chopped
1/2 cup blue cheese of choice (I used Roth's Moody Blue)
1/2 cucumber, peeled and sliced
1 carrot, I used a peeler for beautiful ribbons
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1/2# boneless chicken tenders, cooked with salt and pepper then sliced thin
1/2 cup croutons (I made my own from my favorite sourdough bread)
1/2 cup cherry tomatoes sliced
4 hard boiled eggs, peeled and quartered
5 slices bacon, cooked crisp and chopped
1/2 avocado, diced

Dressing Ingredients

1/2 cup Ojai Lemonaise Light (or your favorite mayo)
1/3 cup nonfat green yogurt
1/2 lemon, juiced
3T white vinegar
1/2 tsp dried dill
1/2 tsp fresh ground black pepper
1/2tsp salt
1/4 cup fresh parsley leaves
4 large leaves basil (optional)
2 scallions, rough chopped
1 large clove garlic, halved
1/4 cup unsweetened almond milk or water
1 tsp honey
1 tsp garlic powder
1tbsp Dijon mustard

combine all ingredients in a blender and blend until smooth
I use a stick blender and mason jar. I've linked it here. I use my stick blender ALL THE TIME and the clean up is a breeze. Love it. 
keeps 1 week in the fridge. feel free to switch up the herbs in here, there are no rules for this dressing!


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