Again, inspired by fridge cleaning, I bring you: Smoked Salmon Cobb Salad.
First things first, the dressing: Honey Dill Dressing
In one of my mini mason jars, I mixed:
- 1 T mustard (I used Moosetard)
- 1 T honey
- splash of rice vinegar & olive oil (total ~4T)
- dash of salt & pepper
- 1 1/2 t dill
- dollop of yogurt
So Cobb salads aren't so complicated, just a lot of chopping going on.
Things I chopped:
- granny smith apples
- hard boiled eggs
- fresh from the smoker smoked salmon (ok, not so much chopped as pulled apart...)
- crumbled goat cheese
- avocado (for the boys, not me. I say ick to avocado)
Accompanied by some homemade sweet potato (ok, technically yam) fries. Just chopped, tossed in a bit of olive oil, cinnamon, and cajun seasoning. 450*F for 25-30 minutes.
And if you find yourself surrounded by strawberries and rhubarb, then naturally you should make...
Strawberry Rhubarb Crisp!
[sidenote: had I made a cobbler instead of a crisp, I really would have been cobb-tastic. Oh well, I like crisps better when it comes to rhubarb! :o) ]
The quick how to:
The bottom is made of the following all mixed together:
- 2'ish c. strawberries, cut and such
- 4 stalks rhubarb, chopped
- 1/2 cup sugar
- 1/4 cup rice flour (because I didn't have cornstarch)
- Citrus of sorts. I used a splash of lime juice and a bit of mango orange juice (aka what I had).
- Splash of balsamic vinegar
- 1 1/4 cups flour (I used whole wheat pastry)
- 1/2 cup rolled oats
- 1 cup brown sugar
- 6 T butter, cut into small pieces
- 1 t vanilla extract
- pinch salt
- pinch of cinnamon and nutmeg
When I served it, I put a little homemade frozen Greek yogurt (just Greek yogurt + some maple syrup,
Alright, well now I'm hungry...