Vegetarian Cobb Salad and Easy Homemade Salad Dressing

Is it Spring yet? It was until Tuesday and then it was Winter again - overnight it all changed. Somehow every March I think this year will be different and that little groundhog will be telling the truth for once in his life;) In honour of Spring, blue skies and fresh sunny days, here is a very easy salad and dressing that looks pretty on the table even if outside is grim.

I have to admit our toddler isn't into green things yet so I made extra boiled eggs and she had one of her favourite things for dinner instead - egg salad sandwiches.

Ingredients and Prep - Serves 2 adults as an entree and 4 adults as a starter

• 1 iceberg lettuce, chopped
• 3-4 free-range eggs, hard boiled & crumbled
• 1-2 large tomatoes, diced
• 1 large avocado, diced
• 1/2 cup crumbled blue cheese
• Chives, for garnish

Optional extras:

• chickpeas
• endive
• romaine lettuce
• green onions
• grilled chicken, diced
• bacon, diced

Start by boiling your eggs until hard boiled (10 minutes), then cool under cold water and take off the shells. While the eggs are boiling, wash and prepare all your other ingredients.  Arrange all the ingredients in rows on a serving platter in any pattern you like, sprinkle the chives on top. I made bacon this time for my husband but kept that in a separate bowl.

Bacon for the non-veggies

A variation of the original Cobb Salad Dressing

I don't measure things so the following are close estimates. I made the dressing in a small mason jar.

• 1/4 cup water
• 1/8 cup red wine vinegar
• 1/2 tsp. sugar
• 1 tsp. freshly squeezed lemon
• 1 tsp. salt
• freshly ground black pepper
• 3-4 dashes of Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 small clove garlic, finely minced
• 1/4 cup full-flavored olive oil

Put all the ingredients in the mason jar, put the lid on tight and shake the daylights out of it.  Give it a taste test and make any changes if needed.  Add the dressing just before serving or let everyone add their own.

Easy homemade dressing