Posted Mon, 08/29/11
Work never stops, even on one's birthday. However, rather than my typical ramen noodles and frozen vegetables for lunch, I decided to splurge on a Cobb Salad of my own making. Believe it or not, underneath all the "goodies" is a generous portion of green-leaf lettuce and blue cheese dressing:
My salad included sliced avocado, chopped chicken breast, bacon bits and two sliced, hard-cooked eggs. As I'm not much of a cake and ice-cream eater, my "dessert" was a nice portion of Kalamata olives.
1/2 head green-leaf lettuce, shredded into strips
1 avocado, peeled & cubed
1/4 C bacon bits (fresh-cooked or prepared)
2 hard-cooked eggs, peeled & sliced
1 can (5 oz.) Swanson Chicken Breast meat, drained & crumbled (or use leftover cooked chicken)
Blue Cheese or Roquefort Salad Dressing
Salt & black pepper to taste
Toss green-leaf lettuce with salad dressing; layer on a plate. Add salt and black pepper to taste. Arrange the salad ingredients in separate groups on top of lettuce. Serve. History Note: Cobb Salad was invented by Hollywood's Brown Derby Restaurant owner Robert Howard Cobb in the 1930s. He reportedly created the dish from leftovers found in his kitchen.
And tonight? I'm looking forward to a few glasses of chilled Ryan's Irish Cream and several rounds with Diner Dash: Seasonal Snack Pack.
It's truly my idea of a perfect birthday!