weeknight wonder: kitchen sink cobb salad

Why, hello there!  Hope that you had a lovely weekend.  We were insanely productive...  The car got inspected, closets got cleaned out, garage sale finds were washed and placed in the nursery, photo sessions were snapped and edited, recipes were tested, groceries bought, cleaning done... On top of that, Jason worked, Lady got spayed, and we went to a base ball game with friends.  Needless, to say, I'm am exhausted. I need a weekend to recover from the weekend... or at least a second cup of coffee.  Ever feel like that on Mondays?

So tonight, we will probably have something easy like this kitchen sink cobb salad. It's pretty simple.  Bake some bacon, boil an egg or two, and then toss in whatever veggies you have in the fridge. Easy to throw together, but it's a super fresh dinner that is still filling thanks to the eggs and bacon.  The recipe below lists the veggies I used for this exact salad, but usually I don't follow a recipe.  I chop and toss really whatever we have in the produce bin into this sucker.  I do like adding berries cause I like a little something sweet and unexpected.  I used a sprinkle of cole slaw mix to give it some crunch, but you could substitute nuts or croutons. Cracked black pepper gives the meal a finished touch. 

Super simple.  Enjoy and happy Monday!

Kitchen Sink Cobb Salad
Click here for a printable recipe!

2 hard boiled eggs, sliced
1/4 pound bacon
2 cups spinach
1/2 cup cole slaw mix
1/2 cucumber, quartered
4 radishes, sliced
4 strawberries, diced
Cracked black pepper

Prep Time: 20 minutes
Cook Time: 18 minutes
Yields: 2 servings


1.  Preheat oven to 425F.  Line a baking pan with foil and place bacon on sheet.  Cook for 18 minutes or until bacon is cooked and crispy. 

2. While bacon is cooking, wash and chop ingredients.  Place spinach and cole slaw mix in bowls. Top each salad with remaining ingredients. 

3. Chop bacon into bite sized pieces.  Place on top of salad and top with dressing of your choice.  This recipe is super flexible... feel free to add cheese or to swap out veggies for produce you have in-house.