So, the other night my husband comes home from work with something cradled under his arm. I couldn't quite see it because his jacket was draped over the mystery container. He removed his jacket and there it was...CRACK!! I said to him, "Are you kidding me!!! Why did you bring crack into this house??!!"
It's been a couple of years since I walked into a Trader Joe's...for a very good reason. I cannot resist their Crispy Crunch (Crack) Chocolate Chip Cookies or any of their other naughty delicacies. I have no doubt that I could put away every single one of those cookies in one sitting, sprawled out on the couch with my favorite throw blanket, while watching Eat Pray Love, my latest movie addiction..and I'm not exaggerating here! I told my husband he better hide them from me, or it's going to be ugly!
I'll just leave it at that....
This salad is the perfect meal if you have also been guilty in overindulging. This is your go-to salad when you are needing to use up some "here and there" items in the refrigerator. The traditional Cobb Salad is made with blue cheese salad dressing, but I really like a creamy Italian dressing, which (my "fancy" version) is no more than equal parts prepared Newman's Own Family Recipe Italian salad dressing and Hidden Valley Ranch salad dressing, whisked together...fancy, right?!
Grilled Cobb Salad
Makes 4 Dinner Size Servings
1 head romaine lettuce, washed, and chopped
4 boneless, skinless chicken breasts, grilled and diced
6 slices Applewood smoked bacon, cooked and crumbled
2 hard boiled eggs, peeled and chopped
1 avocado, peeled and chopped
2 Roma tomatoes, chopped
4 ounces Gorgonzola cheese crumbles
1/2 cup prepared Italian salad dressing
1/2 cup prepared ranch salad dressing
Combine the first seven salad ingredients in a large bowl. Toss with the two salad dressings. Plate the dressed salad on four dinner plates and finish with the Asiago croutons.
If you are still hungry after this amazing salad, you can have Chocolate Chip Crack for dessert too. Enjoy!
One Year Ago: Roasted Red Pepper Soup
Two Years Ago: Pork Wellington