Health Hotline Magazine | August 2023

Calif nia COBB SALAD with G ape

The Cobb salad was created in Los Angeles in the 1930s when restaurant owner Robert Cobb threw together a salad using leftovers. Now an American classic, a traditional Cobb salad is typically made with lettuce, hard-boiled eggs, cheese, tomatoes, bacon, chives, avocado, and chicken, but the simplicity allows for some creative additions. Here, we’ve added juicy organic seedless grapes so that every bite has a mix of crunchy, soft, sweet, and salty. Perfect for eating while sitting outside on the porch enjoying a summer evening! Salad: • 4 Natural Grocers ® Brand Organic Pasture-Raised Eggs • 3 slices Natural Grocers Brand Hickory Smoked Uncured Bacon • 1 head organic romaine lettuce • 2 cups diced cooked chicken (or substitute turkey) • 1 cup organic grape tomatoes, sliced in half lengthwise • 1 cup organic seedless green grapes, sliced in half lengthwise • 1 organic avocado, pitted, peeled, and cut into a medium dice • ½ cup organic blue cheese crumbles • ½ bunch organic chives, thinly sliced at an angle (or substitute green onion, green part only) • Natural Grocers Brand Bulk Organic Ground Black Pepper, to taste Dressing: • ½ cup Natural Grocers Brand Organic Extra Virgin Olive Oil • 2 tablespoons red wine vinegar • 1 tablespoon organic lemon juice • ⁄ teaspoon organic Worcestershire sauce • ½ teaspoon Natural Grocers Brand Organic Dijon Mustard • ½ teaspoon Natural Grocers Brand Organic Grade A Dark Maple Syrup • 1 teaspoon minced organic garlic • Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste Serves: 4 | Prep time: 25 minutes | Cooking time: 20 minutes | Total time: 45 minutes

Instructions 1. Bring a pot of water to boil. Add eggs and cook for 6 minutes. Remove pot from heat, cover, and set a timer for 13 minutes. At 13 minutes remove the eggs from the pot and place in an ice bath until ready to use. 2. While the eggs are cooking, cook the bacon in a cast iron skillet over medium heat until it is crispy (crispy bacon adds a nice crunch to the salad!). Once cooked, set on a paper towel-lined plate to drain. 3. Cut the bottom from the romaine lettuce, separate the leaves, rinse, dry, and set aside. 4. Peel and quarter the boiled eggs and chop bacon into small pieces. On a large platter, lay the eggs, bacon, chicken, grapes, tomatoes, avocado, and cheese out in lines for presentation. Sprinkle the sliced chives over the top and top with black pepper to taste. 5. Add the dressing ingredients to a bowl and whisk until fully emulsified. 6. Place the romaine leaves in a large bowl and add ¾ of the dressing, tossing to coat. 7. Divide the romaine leaves evenly among four serving plates. Serve with the platter of salad fixings for each diner to add as they’d like. Have the remaining dressing available for drizzling over prepared salad. Note: For ease of serving, chop the romaine and toss with the dressing, then add the remaining salad ingredients and toss.

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