I was not a fan of salads, but I didn’t appreciate the true taste of raw vegetables. I hindered the freshness by drenching my salad with a very unhealthy bleu cheese dressing. I thought I didn’t like salads because of the greens, but it was the heavy dressing that turned me off.
Now I like my salads “naked” – little or no dressing needed. A bit of lemon juice, herbs, salt, and pepper usually does the trick for me. When I order a salad I typically ask for the dressing on the side, so I take it by moderation. Sometimes I find myself snacking on lettuce or spinach by itself. I love how light and crisp leafy greens can be, so the combination of vegetables is simply delicious.
Here’s an extremely easy and healthy Cobb salad recipe. You’ll get the crunchy texture from the lettuce, the sweetness from the corn, the creaminess from the avocado, and a grilled smoky taste from the artichokes. Who needs dressing when you got all those flavors and textures coming together to form a Yum-O salad.
By Shelly Chiang, Makes 1 bowl or 2 small sides
- 1/2 bag of 10 oz romaine lettuce
- 1/2 cup of canned chick peas
- 1/3 cup frozen or fresh corn
- 4 pieces of Monterey Farms Grilled Artichokes (I got this from Whole Foods and it’s a key ingredient, so make sure to get this brand and get it “grilled”)
- 1/4 medium avocado cubed
- 1/4 medium red onion cubed
- 1/2 large tomato cubed
- 1/4 lemon wedge
- Dash of salt
- 1 tsp oregano
- Chop avocado, tomato, red onion, artichokes into cubes
- Boil frozen or fresh corn until tender
- Combine romaine lettuce, chick peas, avocado, tomato, red onion, artichokes, and corn in salad bowl
- Sneeze lemon, and sprinkle oregano, pepper, and a dash of salt.
- Mix and enjoy!