Cobb Salad

Turkey Cobb Salad

This Cobb Salad recipe was adapted from NY Times recipe at  It uses turkey instead of chicken and takes advantage of pre-cooked ingredients to save time in the kitchen. It’s also been cut in half to feed 2 people instead of 4-6.  Photo credit NY Times Recipes.



  • 2 hard boiled eggs (make ahead)
  • 4 oz bacon
  • 6 oz pre-cooked turkey
  • 1 small head romaine lettuce
  • 2 medium tomatoes
  • 1 avocado, thinly sliced or chopped
  • 3 oz blue cheese, crumbled
  • 2 Tbsp finely chopped chives


  • 1 small shallot
  • 3 Tbsp red-wine vinegar
  •  Kosher salt and ground pepper, to taste
  • 1 Tbsp whole grain or Dijon mustard
  • 3 Tbsp olive oil
  • (FYI there will be extra dressing but you will be happy to have some left over next time you make a salad!)


  1. Make the dressing: Mince shallot and combine with vinegar, salt, and pepper. Let sit for 5 minutes and then add mustard and olive oil and whisk with a fork until blended. Adjust seasonings if needed.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crispy on both sides, 5-8 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
  3. Chop or shred turkey into bite-sized pieces. Peel and chop the hard-boiled eggs.
  4. Arrange lettuce in your largest serving bowl or platter. Drizzle 2 Tbsp of the dressing over the lettuce and toss to combine; season with salt and pepper.
  5. Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Drizzle 2 more Tbsp of the dressing over the top and sprinkle with chives.
  6. Pour remaining dressing into a small bowl and set on table for diners to add more dressing if they like.


Oops, not ready yet.  Coming soon!

Mexican Baked Tilapia from Chowhound

Weeknight Chicken + Avocado Lettuce Wraps

Serves: 2-4 people
Hands-on time: 20 min
Total time: 20 min

I grabbed this recipe out of one of those BH&G special issues that you find at the supermarket checkout stand.  It’s pretty true to the original but we are using leftover chicken instead of making it from scratch.  Since the chicken is a leftover from the fridge it helps to take it out and leave it on the counter for about an hour before serving so it isn’t so cold.  Sometimes I’ll even zap it in the microwave for 30 seconds before putting it on the salad. Continue reading “Weeknight Chicken + Avocado Lettuce Wraps”

Mexican Baked Tilapia from Chowhound

The Versatile Salad Bowl

This is one of my favorite ways to use up leftovers at the end of a week. It was inspired by those assembly line-style, create-your-own-salad restaurants that are popping up like weeds in malls across America.

Start with the base, usually lettuce or rice (I prefer lettuce), then just add a bunch of healthy add-ins (leftover items from your frig) and top with a homemade vinaigrette. It’s a perfect “clean out the fridge” meal.

The thing to remember here is that you are going for a balance of colors, textures, and macro-nutrients. Try to use ingredients that have not been previously seasoned, so you won’t have strange combinations of seasonings from different meals. (Hey, if you want to try that anyway, go for it, sometimes you hit the jackpot.) Try different things! Experimentation is good — it teaches you what works and what doesn’t work — it helps you improve your ability to “throw a meal together.”

So, enough preamble. Let’s get to the instructions already. Continue reading “The Versatile Salad Bowl”

Mexican Baked Tilapia from Chowhound

Crunchy Cucumber Salad

3 small crunchy cucumbers
1 large wedge of sweet onion
3-4 Tbsp Italian vinaigrette or other vinegar-based dressing*

1. Slice off one end of each cucumber. Using a mandolin, thinly slice the three cucumbers into a bowl.

2. Then slice the onion thinly into the same bowl.

3. Mix in the vinaigrette and let sit on the counter for about an hour. Mix again before serving.

* If you don’t have pre-made vinaigrette, use 2 tablespoons of oil and 2 tablespoons of red or white wine vinegar, plus a teaspoon of Italian seasonings and salt and pepper to taste.

Great with burgers, pulled pork, and spicy fajitas.

Mexican Baked Tilapia from Chowhound

Easy Crunchy Cucumber Salad

1 stalk celery
3-4 mini english cucumbers or pickling cucumbers
1/2 tsp garlic salt
fresh ground pepper to taste
1 Tbsp olive oil (or to taste)
1 tsp red wine vinegar (or to taste)
(Or 2 tsp white wine vinegar)

1. Peel the cucumbers leaving a few thin strips of green on them for color. Trim off the ends. Slice thinly.
2. Wash and thinly slice the celery.
3. Add all ingredients to a zip lock bag and shake. Let sit for 20-30 minutes while you make the rest of your dinner. Either in the frig or on the counter.

Right before serving, pour the salad into a nice bowl and top with a few sprigs of cilantro or parsley (optional).


(Sorry, forgot to take a picture, will add it next time I make this!)

Farro Salad Served

10 Minute Farro Salad

The 10 minutes is a bit misleading. It refers to the type of farro I used: Trader Joe’s 10 Minute Farro. The actual recipe takes about 30 minutes. It’s best if you let it sit for about an hour after you’ve made it just to let the flavors blend. You could chill it or leave it out at room temperature.


1 bag Trader Joe’s 10 Minute Farro
1-1/2 C frozen corn
2 large carrots
1 beet
1 large sweet onion
2 stalks of celery with leaves
1 green pepper
1 jalapeño pepper
1/4 cup EVOO
6 Tbsp balsamic vinegar
Coarse salt & fresh ground pepper
1 tsp Herbs de Provence (or other favorite herb blend)
Optional: crumbled feta, avocados, or sliced olives for garnish


Trader Joe's 10-Minute Farro

Add the bag of farro and 2 cups of water to a pan and turn to high. When it boils turned down to simmer and cover. After 10 minutes remove from heat, add the corn on top, re-cover and let sit for five more minutes.

While farro is cooking, coarsely chop celery, carrot, onion, beet, jalapeno. Add celery and beet pieces to a large bowl. Set the rest aside.

When farro is done, drain and add to the bowl with the beets and celery.

In the same pan in which you cooked the farro, add 2 tablespoons of the oil and turn heat to medium. Sauté the pile of chopped vegetables for about five minutes, then add them to the bowl along with the rest of the oil and vinegar. Season with salt pepper and seasonings and mix well.

Farro Salad

Chill in the fridge for about an hour or so and, if desired, top with crumbled feta and olives just prior to serving. Serve with grilled chicken sausages and a side salad. Or omit the sausage and add a can of drained black beans or chickpeas for a wonderful vegetarian meal.

Farro Salad with Avocados and Sausage