Happy New Years! Can’t believe it’s already the first week of January. I am super excited for 2017 and the opportunities and fun things that are in store for me this year. It’s January, so I think most people look over their diet and exercise routine and try to start something new and fresh after the holidays have passed. So come see what I have made for you to try and add to your healthier dinner routine.
On Monday I decided I will be starting my Whole30 adventure once again. Trying to be better about what we eat and definitely get back into shape, and not just for a new years resolution. SO start things off on the right track I made this delicious salad that I shared on live TV here, which I’ll add the video link to for you guys to check out. This simple Cobb salad is so easy to make and can be customized to different veggies and protein you have or would prefer more.
Usually you see a Cobb salad showing the veggies and protein in rows, I wanted to do something different and do them in sections or clumps together to create a nice symmetry in a different way. So enjoy this delicious salad and let me know what you think.
Also, check out this sweet video (lenaskitchen cobb salad video) I made while putting together the salad. I think it came out cool, for my first video.
1 bell pepper, cut into cubes
1 1/2 cup of baby tomatoes, cut in half
1 1/2 cups english cucumber, cut into slices then quartered
6 slices of bacon, cut into half inch pieces and cooked until crispy
1/2 cup slices radishes
1 large avocado cut into cubes
1 1/2 cup frozen fire roasted corn, defrosted
2 cooked chicken breasts, sliced
1/4 cup chopped green onion for garnish
4 hard boiled eggs, cut in half
4 full handfuls of baby arugula
4 full handfuls of chopped romaine
HERE’S WHAT YOU’LL NEED TO MAKE A BASIC HOMEMADE MAYONNAISE TO START YOUR DRESSING:
1 glass jar, which you will use to both make AND store the mayo. Make sure that you use A TALL AND NARROW JAR with an opening that’s just wide enough to accommodate your immersion blender, like this one. I used a Pint and half wide mouth Mason jar like this one.
An immersion blender. That’s the magic tool that’ll make your mayonnaise come together so easily. And yes, it must ABSOLUTELY be a stick blender. Nothing else will work.
INGREDIENTS FOR MAYONNAISE
One WHOLE large or extra-large fresh egg (apparently size does matter here. Make sure you use a large or extra large egg, else you might need to add an extra one)
1 cup extra virgin olive oil
The juice of half a lemon or lime (about 2-3 teaspoons) or an equivalent quantity of vinegar. Any vinegar will do.
A generous pinch of salt
About the oil, it’s VERY IMPORTANT THAT YOU USE LIGHT TASTING OLiVE OiL and NOT full flavor. The latter is way too strong for mayonnaise! You could, however, sub your favorite oil like avocado or a nut oil of the light tasting olive oil.
What’s even better is you can flavor your mayo whichever way you like, too! You could very well add a teaspoon of Dijon or grainy mustard in it, or minced garlic, or even horseradish, why not? Fresh herbs, such as thyme, rosemary or oregano, would be delicious as well. A pinch of cracked black pepper adds a little bit of a kick to it. Crushed chili peppers would add an even bigger one!
Once you are done with you mayonnaise you can make the easy dressing with it below
CILANTRO LIME DRESSING
1/2 cup homemade mayonnaise
1 large lime, juiced
2 garlic cloves, chopped (less if you don’t like a lot of garlic)
1 tsp Dijon mustard
1/4 cup cilantro
Use the immersion blender and blend all ingredients together in a mason jar. Pour into a nice serving dish and dress your salad.
Enjoy and Happy New Years!
FOLLOW MY BLOG ON BLOGLOVIN
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lenaskitchenblog