It used to be that every time we drove by Native New Yorker, now just Native, I would say to JB “they have a great Cobb salad.” It was my way of giving him an opportunity to have pizza for dinner, and allowing me to still have something I like. Well one evening after a long bike ride, we were both really hungry, called up Native and ordered pizza and salad… Woo-Hoo! When we got home… big surprise… pizza was fine but my salad wasn’t a salad at all, it was actually old, cold, soggy french fries.
Sooo…. I had to take matters in my own hands. And of course homemade is always better anyway.
2 Organic Pasture-Raised Eggs, hard boiled & sliced
(If you don’t know how to goil an egg: Place eggs in a saucepan; add cold water to cover the eggs by one inch. Heat over high heat until just boiling. Remove from the burner, cover, and let eggs stand in the hot water for 12 minutes. Drain and run cold water over the eggs; peel.
4 cups chopped organic romaine lettuce
4 slices cooked bacon, chopped
1 organic avocado, pitted and sliced
10 organic grape tomatoes, halved
For the dressing
4 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil
1 small organic garlic clove, minced
1 tablespoon Natural Grocers Brand Organic Apple Cider Vinegar
teaspoon organic dijon mustard
1?2 teaspoon Natural Grocers Brand raw and unfiltered clover honey
salt and pepper, to taste
In a small bowl whisk together the olive oil, garlic, vinegar, mustard, and honey. Season with salt and pepper.
OR Hidden Valley Ranch, the kind you make from the packet. With extra milk.
Add 2 cups of lettuce to two salad bowls.
Drizzle the dressing equally over each bowl.
Top with eggs, bacon, avocado, tomatoes, and red pepper flakes for garnish.