How to Make Salad – Kurcacipendidikan. I’m trying REALLY HARD to continue practicing clean eating in honor of the new year so I decided to make a cobb salad. I’ve actually been meaning to make it for months now, mainly because my coworker orders a cobb salad from the cafeteria in our building and it always looks so good. But it’s not like I was ever gong to spend $10 on it when I know I could make it better myself right at home (not because I’m some master chef but because the cafeteria food is just god-awful and way overpriced).
With much brainstorming, I decided to make an Asian-style cobb salad, mainly because of the sesame vinaigrette. It’s also an added bonus that I get to cut down on the heavy bacon and cheese that usually goes in a traditional cobb salad.
So what’s the verdict? Well, remember how Jason loved the tofu lettuce wraps I posted last week? He pretty much had the same reaction with this salad, which definitely has me freaking out a bit since Jason has never even touched a salad in the 4 years that we’ve been together.
- 5 cups chopped romaine lettuce
- 1 (11-ounce) can mandarin oranges in light syrup, drained
- ⅓ cup shredded chicken
- ⅓ cup grated carrots
- 1 avocado, halved, seeded, peeled and diced
- 2 hard-boiled eggs, diced
- ¼ cup sliced green onions
FOR THE SESAME VINAIGRETTE
- ¼ cup plus 2 tablespoons rice wine vinegar
- 1 clove garlic, pressed
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon freshly grated ginger
- 1 teaspoon soy sauce
- To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
- To assemble the salad, place baby greens in a large bowl; top with arranged rows of mandarin oranges, chicken, carrots, avocado, eggs and green onions.
- Serve immediately with sesame vinaigrette.