avocado cobb salads with garlicky dijon dressing

"You had me at avocado." That's what I thought about this when I was browsing through one of my beloved Ellie Krieger's cookbooks this weekend looking for healthy lunch ideas. Currently I'm in a mid-day meal rut - I might turn into an Amy's bean and cheddar burrito and I can't take another peanut butter and jelly sandwich - and wanted something fresh. (See bad iPhone photo above for the solution.)

The dressing alone on this is worth saving for other salads. The modified version of Ellie's recipe made enough for two big salads for lunch - with no leftovers.

Avocado Cobb Salads with Garlicky Dijon Dressing
For the Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Worcestershire sauce
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
For the salad:
  • 1/4 pound Black Forest or other smoked ham, chopped
  • 1/4 pound turkey breast, chopped
  • 2 hard-boiled eggs, sliced into quarters
  • 6 cups romaine lettuce (about 6 ounces) coarsely chopped
  • 2 medium tomatoes, seeded and diced (about 2 cups)
  • 1/2 avocado, diced (about 3/4 cup)
  • 1/2 cup crumbled gorgonzola or blue cheese  
  1. In a small bowl, whisk together all of the dressing ingredients and set aside.

  2. Assemble the salad ingredients, wrapping the avocado tightly in plastic wrap if not eating immediately. Dress salad before eating.

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