New Beginning, New Week, New Recipe….

I sat down with myself and thought “What do I want to do….really?”

Yes, we all want to make millions and be famous and blah, blah, blah….but how many people get to do all that AND do what they love? I feel like not many.

I love to cook. And entertain. And drink. Nothing says love like friends and family gathered around a table full of food, drinking wine and laughing together, am I right?

I also am an expert meal planner and prep-er, keeping things healthy throughout the week. Since I work at night, I want meals to be as easy as possible during the week, while still being something I look forward to eating each day. Easy and healthy. Everyone wants that.

So. What is a thirty something, dance teacher, performer, housewife with a penchant for cooking to do? Start a blog, write some recipes and get it GOING. That’s what. So thanks for reading and following my story. We’re going to make some DELICIOUS things. I’m pretty excited.

For my very first recipe, we’re going to make a salad. UGH. I know. Salads are boring. They are too healthy, not fun, not filling….et cetera…

Well, not this salad. It’s my take on a Cobb salad, only better for you and perfect for a week night meal that will satisfy everyone (and I mean, everyone) in your house.

Cobb salads traditionally have bacon, eggs, blue cheese, and ranch dressing, culminating in a delicious bite of salad, but also a very calorically heavy bite. I had a craving for it the other day and I thought, “How can I make this healthy but still keep all of these delicious ingredients?” My salad has turkey bacon and a mustard vinaigrette that helps lighten this salad up. Also I threw some cucumbers into the mix because more veggies are always a PLUS.

Please note that this recipe is for two because, well, I usually cook for two people. Feel free to double any recipe…or triple…or quadruple…you get it.

Emily’s Light and Delicious Cobb Salad

Serves 2 people

gluten-free, can be dairy free

1 heart of Romaine, chopped

3 c. of baby spinach, divided

1/4 c. red onion, diced

1 c. cucumber, diced (I used seedless English cucumbers, but regular cucumbers work fine too!)

4 slices turkey bacon, cooked and chopped (I used Trader Joe’s Peppered Uncured Turkey Bacon)

4 T of gorgonzola, divided (You can use blue cheese, I just prefer the creamy dreamy-ness of gorgonzola)

2 hard-boiled eggs, chopped

1 avocado, diced

Combine the lettuce and spinach and divide evenly amongst two plates. Then arrange your toppings as you like on top of the greens. I arranged mine by color and in rows (one row of cucumber, one row of eggs, etc.) but you can also just toss it all in a bowl and get a bite of everything every time. That’s delicious, too.

For the Dressing:

4 T Dijon Mustard

2 T White Champagne vinegar or Balsamic Vinegar ( I used both! I like super tangy dressing.)

4 T olive oil

salt, pepper

Whisk all the ingredients together until the dressing looks super creamy. Pour that stuff all over your salad.

Eat. Laugh. Enjoy. Repeat.

til next week,

Emily

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