When you live in Seattle you pretty much accept the fact that the weather is whatever it is going to be. Keep in mind that this means you can have it rain, snow, hail, and be warm and sunny within the course of one day. But when the spring weather decides to grace us with warmer temperatures and blue skies, Seattlites rejoice. Whether it is weeding gardening beds or wearing shorts and flip flops, one thing is for certain… lighter fare is in order.
After walking around Greenlake today all I wanted to eat for lunch was a salad. Knowing I had all the ingredients at home to make a cobb salad, I stopped by the grocery store on my way home and bought a little bit of lump Dungeness crab meat because I wanted to treat my husband and myself to a nice lunch. Generally speaking, cobb salads make great meals because of all the traditional add-ins such as eggs, bacon, blue cheese, tomatoes, avocado, and sometimes chicken. Using some leftover Easter eggs, I pulled together this salad relatively quickly. For the dressing I used a little bit of olive oil and fresh squeezed lemon, but of course you could use your favorite dressing.
This salad doesn’t really require exact measurements. I like to use 1/4 cup of each salad add-in to two cups of greens and one egg per salad. If you’re in the mood for salad, this classic never disappoints. Enjoy!
- 4 cups mixed lettuce greens
- ½ cup Dungeness crab meat (cooked)
- ½ cup crumbled bacon
- ½ cup tomatoes, chopped
- ¼ crumbled blue cheese
- 1 small avocado, peeled and cubes
- 2 boiled eggs, chopped
- Divide the lettuce between two salad plates.
- Divide the rest of the salad add-ins on top of both plates of lettuce.
- Top each salad off with your choice of dressing.