Mondays are for hitting the reset button. We try and keep weekends as balanced as possible, but more often than not ice-cream gets consumed, bottles of wine get drank, and sometimes you just have to say eff-it and eat that bowl of pasta. “Sunday Scaries” may be a real thing, but I still get a satisfying feeling on Sunday nights when I pack my bag for Pure Barre on Monday morning at 6 AM, get a healthy lunch ready for the next day, and know that I am going to reset and get ready for the week!
Keeping homemade dressing in the fridge is a lifesaver for work because I can throw a salad together quickly the night before. If you haven’t made your own salad dressing before then I would definitely get on board! Have you looked at how much sugar and weird ingredients are on the back of those store bought salad dressing bottles?! Not only that, the taste will be SO much better as well.
One of my favorite simple salads to make for lunch or dinner is a cobb. I know there’s a lot of argument as to what goes into a cobb but “our version” includes tomatoes, bacon, jammy eggs, blue cheese (if we have it on hand), and a good creamy homemade lemon parmesan dressing. I caught myself licking the spatula after making this dressing the other night…it’s that good. I’m talking about being “healthy” but this dressing has mayo in it blah blah blah. #balance
ALSO, we just bought a salad spinner from IKEA for like 6 bucks and it is the BEST THING EVER. No more drying off lettuce with paper towels or watered down dressing!! I always thought it was a useless kitchen tool, but it’s awesome! Plus you can use it as a crisper in the fridge for your lettuce!
Simple Cobb Salad
– Butter lettuce or any lettuce that you like
– boiled eggs – I like 1 per person for this salad
– crispy bacon – 2-3 pieces for person
– Sliced cherry tomatoes – a handful per person
– Parmesan for topping
– Blue cheese or gorgonzola (if you have it on hand, if not it’s great without as well!)
Creamy Lemon-Parmesan Dressing
– 1/2 cup of mayo
– 1 lemon – squeezed
– 3 tablespoons olive oil
– 1 garlic clove, minced
– 1/4 cup grated parmesan cheese
– 1 tablespoon of honey
– 1 teaspoon of salt
– milk to thin (add 1 tablespoon at a time until you get the consistency that you like)
What to do
Heat a skillet on medium -hight heat and fry your bacon until crispy. Set on paper towels to drain.
while the bacon is cooking, bring a pot of water to a boil. Place eggs gently into boiling water and set timer to 6.5 minutes. We like our eggs with a jammy yolk but if you want yours hard boiled than set your timer for 8 minutes.
While the eggs are boiling, wash and spin dry your lettuce, and slice your tomatoes.
To make the dressing, combine all the ingredients in a blender or mason jar and blend (or shake vigorously). I usually make a double batch of this and store it in the fridge for throughout the week.