As I write this we're on the tail end of our June Challenge inside The FitMama Movement Facebook group: the BAS (big a$$ salad) Challenge. It was a way to get all of us to eat more veggies and from the amount of posts that came in daily for this challenge, I'd like to think that this was a HUGE HIT!
A little behind the scenes for ya, typically when I create a challenge for you it's because I secretly need it myself lol. The early half of this pregnancy had many cravings & aversions, and salad was soooooo low on the list of things I wanted to eat.
But as the weather grew warmer and I finally started to feel more like myself, I knew I had to up my veggie game big time, even though I feel I eat relatively well most of the time. It never hurts to try to eat more veg!
And it has been incredibly inspiring seeing our community participate. Whether or not the motivation was the challenge prize (some of my FAVE Isa products: a whole-blend shake, AMPED hydrate electrolyte mix, and organic greens), or simply because they wanted to stay committed to their nutrition and fitness goals, the women inside our group blew me away with their consistency. And I can't wait to raffle off the prize pack and announce the winner next Monday!
With so many amazing salads that were created, it was hard to pick my fave, but this one is definitely up there. For me, eating healthy should never be boring. I want to excite my taste buds, and this salad does it for me every. single. time!
I hope you love it as much as I do, and check out the notes below for some options based on your needs and preferences.
Cheers, to eating more veggies with a big a$$ salad!!
Cobb Salad with Honey Dijon Vinaigrette
Prep Time: 25min | Cook Time: 10min | Total Time: 35min
Makes: 6 servings
5 slices bacon
2 romaine lettuce, washed & chopped
1/2 large cucumber, cut length-wise in half then sliced
1 ripe avocado, pitted and cubed
1 bell pepper, washed & chopped
1/3 cup blue cheese, crumbled
1/3 cup cherry tomatoes, halved
Honey Dijon Vinaigrette:
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 tablespoon honey
1 tablespoon grainy Dijon mustard
1 garlic clove, minced
In a small pot, add water and eggs and bring to a boil. Let it boil for 6-8 minutes, then remove from stove and let cold water run over it for a few minutes. Set aside to cool.
While eggs begin to hardboil, place bacon on a non-stick pan over medium-low heat, and cook to desired level of crispiness. Let it cool on a paper towel-lined plate, then chop.
While bacon and eggs cook, start prepping the salad in a large serving bowl. Wash and cut the romaine and add to bowl.
Prep the veggies and add to salad as you go: cut the cucumber, pit and cube the avocado, wash and chop the pepper, wash and halve the tomatoes, crumble the blue cheese, and add the bacon.
Make the dressing: in a small mason jar or bowl, whisk all the dressing ingredients.
Once the eggs are cooled, peel and chop them and add to the salad.
Serve it up: 2 fists salad with 2 tablespoons dressing
NOT A FAN OF BLUE CHEESE? Sub for feta cheese or omit altogether if you want it to be DAIRY-FREE.
MAKE IT KID-FRIENDLY: serve up salad veggies individually on the plate for them to pick at.
DON'T WANT BACON? Sub turkey bacon OR consider nitrate-free deli chicken or truly slices.