Cobb Salad with a Tangy Oil Free Garlic-Mustard Vinaigrette

Salad

You may have noticed the onslaught of new delectable recipes up over the past month.  Classes didn’t start again until last week so I have had a little more time to putter around in the kitchen.  It has been fun, but now I am back in full swing of grad school madness so the numbers may dwindle in the coming weeks.

On Thursday nights my classes don’t start until late, so my truly wonderful friend Vanessa came over for dinner to help me kill some time.  I kept it simple with this filling, substantial salad that is packed with just the right proteins and nutrition that your brain needs to sit through two hour evening courses. The best part is that it is simple to accommodate all dietary restraints and still leave your diners happy.  Vegan? Skip the meat, egg and cheese and the yams and avocado still taste divine.  Vegetarian? forgo the meat and the resulting salad will leave you just as satisfied.   Strict Paleo? set aside the cheese and yams and what you have left is more or less pure protein for your carnivorous needs.

So however you elect to eat-enjoy. Continue reading “Cobb Salad with a Tangy Oil Free Garlic-Mustard Vinaigrette”