Cobb Salad with Easter Eggs
Serves: 4
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A great and healthy way to use up a few of the Easter Egg abundance. Add shredded cooked chicken for a main dish salad.
Dovetailing tip: Use 2 of the Easter eggs that you had fun dying on Day 1.
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Ingredients:
| 3 tablespoons | white wine vinegar |
| 2 tablespoons | finely minced shallots |
| 1 tablespoon | Dijon style mustard |
| 1 teaspoon | freshly ground black pepper |
| 1/2 teaspoon | salt |
| 3 tablespoons | extra-virgin olive oil |
| 10 cups | mixed salad greens |
| 2 | large eggs, hard-boiled, peeled and chopped |
| 2 | medium tomatoes, diced |
| 1 | large cucumber, seeded and sliced |
| 1 | avocado, diced |
| 2 slices | cooked bacon, crumbled |
| 1/2 cup | crumbled blue cheese |
Directions:
1. Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2. Divide the greens among 4 plates. Arrange equal portions of egg, tomatoes, cucumber, avocado, bacon and blue cheese on top of the lettuce. Drizzle the salads with the remaining dressing.
Source: eatingwell.com
