Saturday, May 28, 2011

A Perfect Summertime Supper!

If you're a child of the 70's you should remember "Green Goddess" salad dressing.  I told my kids it was the "Ranch" of my generation.  My kids would eat bark and burnt bugs if they were served with Ranch dressing to dip them in!  This "Carolina Cobb Salad" is one of my "go-to" meals when my family is hungry, and I want to serve them something healthy and in a hurry.  It can be prepared in just a few minutes. It's a great any-night family meal, but it's special enough that I've served it at a nice luncheon.  Go retro and serve it with the Green Goddess dressing... your family will love it!

I'll give you the basics of how I usually prepare this dish, but honestly it is different each time.  Don't you love when there isn't really a right or wrong way to fix something?  This is absolutely full of meats and proteins, and by all means it's not necessary to include them all.  You can be creative and use what suits your family's taste, and what you happen to have in the fridge at the moment.  
Let me know if you try this and enjoy it!

Carolina Cobb Salad

  • Romaine hearts & baby spinach (or any mixed greens you like)
  • 4 Boneless prepared chicken tenders (instructions below)
  • 2 hard-boiled eggs
  • 4 slices of prepared bacon
  • 1 flank steak, marinated and cooked in a grill pan  (marinade recipe & instructions below)
  • crumbled blue cheese
  • cheddar cheese cubed or grated, or small slices or well... you get the idea!
  • avocado slices
  • tomato wedges
  • shredded carrots
  • cucumber slices
  • bell pepper rings
  • Green Goddess salad dressing

Arrange the greens in the center of a large platter, and simply arrange the proteins and vegetable slices around the greens.  Serve with the dressing on the side.  Dig in!

Boneless chicken tenders:  Heat a medium size skillet on medium-high heat, with a tablespoon or so of olive oil.  Add your washed tenders when the oil is hot.  Season with salt, pepper and Italian seasoning.  Allow to sear, and then turn over.  After a nice browning begins, turn the heat down and allow to cook until juices run clear and they are done.  Don't overcook, or they will taste like little leather strips.  Mkay?

Beef flank steak:  Marinate for 30 minutes in the following:  2 Tbs. white wine vinegar, 2 Tbs. olive oil, 2 Tbs. Worcestershire sauce, a dash of hot sauce (I use Texas Pete), a good steak seasoning (I use Angelo's), and salt & pepper to taste.  Use a small grill pan (or your "real" grill!)  and cook on medium-high heat to your liking.  I sear mine and serve medium rare.

Keep Shining,
Woo-Hoo Gal!


Anne Payne said...

That looks delicious! I love cool salads during the hot weather and with no A/C they are lifesavers for me :)

firefighterswife1817 said...

That looks great! I'm going to try and make it for Allen! By the way.....I LOVE your blog!!!

Amy Roberts

LLCinNC said...

Googling green goddess salad dressing right now...

Beverly said...

Thanks so much ladies! I'll try to keep some good ideas coming your way!
I hope you enjoy!, Amy!
Anne, we lived for 6 years in Central America with no air, so I can relate! Keep that kitchen cool! ;-)

Jamie said...

Yummy!! I have a party every Monday. I would love for you to stop by and link up your cobb salad and any other projects you would like to share.

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