Saturday mornings this summer at our house have been a snapshot in slothdom. When the hubby heads to his shop a little before 10 the girls are usually still in their pjs. OK, OK I’m usually still in my pjs.
I took the girls to to the grocery Saturday around 11:30 having not yet eaten lunch which is a plummeting blood sugar disaster waiting to happen. We picked up free cookies at the bakery where we’re known as regulars and I noticed someone eating a sample of this yummy salad at the meal prep kiosk. We had all the ingredients at home, except for the blue cheese and avocado, so it was a no brainer for Sunday’s dinner. Then we headed to the seafood aisle where the girls had Ritz crackers but refused the smoked salmon dip. At the end of the third aisle there was a guy cooking up pork tenderloin wrapped in bacon, which Miss A and I sampled. By then I realized I was totally going to score a free lunch from all the sample stations. I guess I’m admitting to ya’ll that Miss C pretty much ate chocolate chip cookies and ritz crackers for lunch. When we got home they both ate some grapes so they did get a serving of fruit in.
I would have taken a picture of the actual salad I made, but I’ll never work as a food stylist so it’s best that you check out the super model salad picture from Publix’s website. Oh, and the dressing with fresh-squeezed lime juice makes it. This is a great summer salad.
Cobb Salad with Honey Lime Dressing
1 lime (for juice, rinsed)
1/2 cup light mayonnaise
1/3 cup honey
10-12 ounces smoked turkey or chicken
2 hard-boiled eggs
1 avocado (rinsed)
1 bag baby salad greens (5-7 oz)
1 (11-ounce) can whole kernel corn (drained)
4 ounces crumbled blue cheese
8 ounces diced tomatoes
1/2 cup cooked bacon pieces
1. Squeeze juice of lime into small bowl. Whisk in mayonnaise and honey until blended; set aside.
2. Cut meat into bite-size pieces. Chop eggs coarsely. Cut avocado into quarters; then cut into bite-size pieces. (Score the cut side of the avocado in a crisscross pattern through the flesh, just down to the skin. Flatten skin slightly and slide knife across the bottom, next to the skin, to remove the cubes.)
3. Arrange salad greens on serving platter. Build salad by laying each ingredient in parallel rows across top of salad greens in this order: blue cheese, corn, tomatoes, turkey, bacon, avocado, and eggs. Top with dressing and serve.
For more tonguegasmic goodness, visit Rachel at A Southern Fairytale.