There is so much I talk, or rather write about when it comes to food and mostly pastries, but not so much of vegetables or salads. Clearly salads or plant based products hasn’t been a topic that I get to tackle often, but now am making room for it, in my mind, kitchen, plate and body. Personally, I feel that salads are best made at home as compared to buying or ordering then from hotels and restaurants. We are mostly aware that salads are mainly made raw, and if handled in the wrong way, trust me – you would end up hating it. What I mean by handling them wrongly is – if not washed properly, you’ll end up having visitors on your plate, and we clearly don’t want that.

A cobb salad is basically a type of garden salad made with chopped green romaine lettuce, tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette. Says Paul J. Posti for Robert Cobb -creators of this salad.

I always tell my readers, just because you don’t have a certain or a couple of ingredients on recipe X, doesn’t meant you cannot make that dish with a little substitute or twist. This right here is my department. I basically look at myself – in terms of my food” as the MOTHER OF SUBSTITUTION. I mean think about this situation – “I rushing to my local grocery store, looking for a romaine lettuce or a roquefort type of cheese and probably spending hundreds of shillings if not $$ on them. What’s the point of that hustle if you could totally improvise or substitute it/them with something in the same plant or cheese family? Do you understand what am trying to say?

For this particular dish, you’ll realize that I have substituted a couple if not one of ingredients and done away with some just to make myself comfortable with what’s on my plate as well as compliment my own or current vibe. Make sure to do the same for YOU!

Making ” Cobb salad with a Twist

Prep time: 5 mins  Chill time: 5 mins   Total time: 10 mins

Serves = 2 pax

MAIN INGREDIENTS:

  • 1/2 an iceberg lettuce – roughly chopped
  • 8 slices of streaky bacon – diced and cooked
  • 2 hard boiled eggs – chopped
  • 1 baby carrot – grated
  • 1/2 an avocado – diced
  • 2 spicy chicken sausages
  • 1 tomato – chopped

Spices, Oils & Dressings Used:

  • 2 Tablespoons of sunflower oil
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of ground garlic powder
  • A drizzle of ranch salad dressing -{You can buy this}

INSTRUCTIONS:

  1. Get a big bowl, add your roughly chopped iceberg lettuce – add the spices + oil to it. Give it a little massage with your clean hands of-course. Transfer the lettuce to a plate, assemble the other ingredients to whatever arrangement you prefer then last but not least, drizzle your preferred salad dressing.
  2. Chill it on the fridge for 5 mins to help set everything together.
  3. Serve and as always – enjoy.

If you’d like /love to see more of salad – plant based foods, -please leave a comment.

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Acres & Acres of Love.

TD.

 

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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