This salad is a great light meal full of veggies and protein with a sesame vinaigrette.
Sorry, but I’ve got another salad recipe this week. In honor of the New Year, I am trying REALLY HARD not to eat junk food. So I made a cobb salad. I’ve been wanting to make this salad for months, mostly because my coworker always orders it from the cafeteria at our building. It looks delicious. It’s not as if I would ever spend $10 for it when I can make it myself at home. (Not because I am a master chef, but because cafeteria food in our building is awful and overpriced.)
After much brainstorming, I decided to make a cobb-style salad in the Asian style, mostly because of sesame dressing. This is also a bonus because I can reduce the amount of bacon and cheese in a typical cobb salad.
What’s your verdict? Remember how Jason liked the lettuce wraps with tofu that I posted last weekend? He had the same reaction to this salad. This has me a little freaked out since Jason hasn’t touched a single salad in our four years together.
- 5 cups of romaine lettuce chopped
- 1 (11-ounce) can of mandarin oranges in light syrup, drained
- 1 cup of shredded chicken
- 1/4 cup grated carrots
- Avocado, half, peeled, seeded and diced
- 2 diced hard-boiled eggs
- 1/4 cup green onions sliced
For the same vinaigrettes
- Rice wine vinegar, 1/4 cup plus two tablespoons
- One clove of garlic pressed
- Sesame Oil 1 Tablespoon
- Sugar, 1 Tablespoon
- Freshly grated Ginger, one teaspoon
- Soy sauce, one tablespoon
- In a small bowl, combine the rice wine vinegar with sugar, sesame, Ginger, sesame seed oil, and soy sauce. Set aside.
- Place baby greens into a large serving bowl. Add rows of chicken, mandarins, carrots and avocado. Top with green onions, eggs, green onions, eggs, and green onion.
- Serve immediately with sesame vinegar.