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.
With Memorial Day only days away, I think we can finally declare that summer is here (even if we have already been enjoying many an 80 degree day). With summer comes cookouts and with cookouts comes the need for some amazing sides. Potato salad says (at least to me) the epitome of summer. That cold, tasty salad on a hot day with just the right amount of creaminess and flavor cannot be replaced by much else (although I would argue a good pasta salad, or two, comes close).
This potato salad was passed on to me by my Dad, who very much knows his way around the kitchen (and grill). Beyond my Dad being from Germany, I’m not sure I can tell you what makes this potato salad particularly German, but it has always been named as such in our family. I recommend making the salad a day in advance as the flavors really meld together overnight; however, if you are pressed for time, make it anyway. The salad is delicious even when the potatoes are still warm.
German Potato Salad
Adapted from my Dad’s original recipe
6-8 red skin potatoes washed and diced (leave the skins on)
3 eggs, hard boiled
1 medium onion, diced
3 dill pickles, finely chopped
4 strips of bacon, cooked, drained and diced
3/4 c mayo
2-3 celery stalks, diced
1-2 t apple cider vinegar
1-2 t dijon mustard
freshly ground salt and pepper to taste
Boil the potatoes until they are fork tender.
While your potatoes are cooking, peel and roughly dice your hard boiled eggs. Place diced eggs in a large bowl. Add remaining ingredients (onion through salt and pepper).
When potatoes are tender, drain off the water and add to your bowl of ingredients. Toss until everything is well coated with mayo. Add additional salt and pepper to taste.
Chill and serve.