If you’ve read any of this blog, pretty much ever, you know I like Damn Delicious. Seriously…go check out her blog. Not always healthy recipes, so you have to be mindful when planning your meals, but always tasty.
Today, I’m talking about a recipe of hers that is decently healthy and the unhealthy bits are dang easy to modify. The Harvest Cobb Salad. Guys, I’ve eaten this for lunch twice this week. That’s a big deal. I can’t do the same food without throwing it out and heading up town to buy something different. But this? This mix of sweet and tangy and tart and crispy-ness? This I could do everyday.
Now, you can click the link and head over to her website and copy it from there for wonderful meal, or you can follow my modifications. Because, well, I’m trying to get healthy. Bacon every day is (sadly) not part of a healthy lifestyle. I do add bacon to my freezer breakfast burritos ( “recipe” coming later, because they’re perfect for a hearty, filling breakfast when you’re short on time) and to my cobb salads periodically (periodically–get it, get it? Heh…Chemistry), but it’s not an every day thing. Something my waistline thanks me for.
Perfect bacon substitutes in this salad are ham (either deli meat style or from an actual, spiral cut ham), turkey bacon (but it’s a bit more expensive), or really any protein of your choice that’s on the more savory side. Though I will say well-cooked, de-greased bacon–either on a skillet with a drain or baked (more details to come!)–is not completely bad for you.
The original recipe is for a serving of 4. Go for that, if you’re doing mason jar style, but remember–your pears and apples will oxidize, so I suggest making as much as you need.
Recipe, if you can even call it that:
- 1 1/2cups chopped Iceberg lettuce or lettuce of choice. That 1.5 cups is not set in stone–make this as big or as small as you like.
- 1 slice of bacon, or the equivalent amount of dices ham/protein of choice, diced
- 1/8 cup dried cranberries
- 1/8 cup roasted pecans (salted or unsalted, but prefer unsalted), diced
- 1/16 cup goat cheese (or more, if you desire)
- 1 hard boiled egg, diced
- 1/4 apple, diced
- 1/4 pear, diced (eat the rest now, they don’t keep. Throw it in a smoothie. Make pear/avocado/chocolate pudding–recipe to follow).
Throw lettuce in a bowl. Place the toppings on top of the lettuce in lines, so it looks pretty. Or not, as you’re just gonna eat it. But a pretty picture is more instagram worthy, ya’ll. (Notice how I don’t have a picture of the salad–which one do you think I did?)
The dressing’s a bit more complicated for me. The first time, I ignored the suggested poppyseed dressing and just threw together some balsamic, olive oil, lemon juice, lemon pepper, and garlic. DO NOT DO THAT! Balsamic does NOT mix with the sweet and tangy flavors here well, at all. The next time, I followed a modified version of the recipe Damn Delicious calls for. You do you, here. I’ll share mine, but definitely gives hers a go:
My recipe: Mix equal parts lactose free milk and apple cider vinegar (1 1/2TBS each gives a good amount). Throw in 1/2 tsp-1 1/2tsp of poppy seeds. Pour over salad and enjoy.
I did this with ham, no bacon, and the healthified (and lactose intolerant friendly) dressing I shared above…so damn delicious, to use the originators name. Seriously, ya’ll, try it!