Potato Cobb Salad

After a few years, I have gotten to know my allergies pretty well.  I know that I am very sensitive to gluten and that I won’t risk it for any meal.  Dairy, on the other hand, I push around sometimes, but only with cheese.  I have found there just is no good enough substitute for cheese.  I have also heard that hard cheeses are easier for those with a dairy allergy to digest.  So, I know that goat cheese and I are friends… and this week I tried blue cheese.  In a small amount, we got along… and the intestinal side effects I could deal with.  So, here is a recipe for a great cobb salad that I made this week!  This recipe makes about 4 good sized salads.

Potato Cobb Salad

Pieces:

1. 8 tiny white potatoes, cut into sixths
2. 6-8 slices turkey bacon, cut into small pieces
3. one fourth cup blue cheese crumbles
4. one can corn niblets, drained
5. 4 cups lettuce
6. one small package cherry tomatoes
7. 3 tbsp. olive oil
8. 4 tbsp. white wine vinegar
9. 2 tbsp. red onion, very finely diced
10. 2 tbsp. Dijon mustard
11. 1 tbsp. honey
12. 1 tbsp. lemon pepper

Process:

1. Cut the potatoes into sixths and steam them.  Steam just until fork tender, but not mushy.
2. Drain the can of corn niblets.
3. In a medium sauté the turkey bacon until desired crispness.
4. On a plate, arrange lettuce and top with cherry tomatoes, potatoes, corn, turkey bacon, and blue cheese crumbles.
5. To make Honey Dijon dressing, whisk together the olive oil, white wine vinegar, red onion, Dijon mustard, honey, and lemon pepper until combined.  Pour over the salad.
6. Enjoy!

Happy Allergy Free Eating!