This salad is so easy and so good. The perfect dinner for the end of a spring day spent outside enjoying all that this season has to offer. It may be a salad but this meal doesn’t leave you wanting more as it is chock-full of great ingredients. You can easily throw the whole thing together in 20 minutes and there is no need for a side (besides perhaps a couple slices of rustic bread).
Mom friends, this is an easy meal to adapt for a toddler. I just add a little more of everything except the lettuce and serve it to them deconstructed. So easy and my little one loves it.
Turkey Cobb Salad
Adapted from Everyday Food
4 slices bacon
1 small turkey cutlet
3 T red-wine vinegar
3 T olive oil, divided
1 t Dijon Mustard
1/2 head romaine lettuce, chopped
2 small handfuls of baby spinach leaves
1 ripe avocado, diced
1/2 c goat cheese, crumbled
1 hard-boiled egg, diced
2 Roma tomatoes, diced
Salt and pepper to taste
Place bacon on broiler-proof pan. Turn broiler on high and cook approximately 2 minutes per side. Watch it closely as it will burn quickly. When the bacon is done cooking, roughly chop it.
While your bacon is cooking, heat 1 tablespoon of olive oil in a small pan. Season the turkey cutlet with salt and pepper and add to pan. Brown the turkey cutlet on both sides and continue cooking until the internal temperature reaches 165° or there is no pink on the inside of the cutlet. Chop and set aside.
Combine the vinegar, oil and dijon mustard in a small bowl. Set aside.
Divide the lettuce, spinach, avocado, goat cheese, egg, and tomatoes between two salad bowls or plates. Top with the bacon and turkey, then drizzle both with your salad dressing.
While I certainly have so much respect for my vegetarian friends and I do love a good meal sans-meat (especially these favorites), sometimes I just feel the need for something meaty. My husband’s juicy burgers at the end of a hot summer day, a delicious steak grilled to perfection by my stepdad, a slice of meatloaf in the dead of winter, and meatballs … really anytime of year. While I certainly love the Italian-style meatball (perhaps a future post?), these meatballs are melt in your mouth good every time. And, everyone, regardless of age, seems to love them. In fact, I originally found them because they were advertised as “toddler-eats” and my toddler was refusing meats of all kinds … as advertised, these meatballs did the trick.
This recipe is simple. And the incredibly flavorful results it yields are truly just because the flavors play so well together. Our favorite way to eat them is served over egg noodles that have been tossed with butter and fresh parsley, but I also think they’d make a fantastic sub if topped with provolone cheese.
Pork and Apple Meatballs
Adapted from Love Taza
1 lb. loose sweet pork sausage
1 large granny smith apple, peeled and shredded
1/2 yellow onion, shredded
1 large egg
1/2 c grated Parmesan cheese
1/2 c panko bread crumbs
Combine all ingredients in a large bowl. Using your hands, kneed the meat until everything is thoroughly combined then begin forming golf ball size meatballs placing each ball on a baking sheet as it is formed. Be sure to space out the meatballs so they are not touching.
When you have all of the meatballs on the baking sheet, place the baking sheet in the oven and turn the broiler on high. Broil for 5 minutes. Remove the baking sheet from the oven and, using tongs, flip over all of the meatballs. Return the baking sheet to the oven and broil for an additional 3-4 minutes. The meat should reach a minimum of 160°.
Remove meatballs from oven and serve.
Makes approximately 30-36 meatballs.