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
- 8 tiny white potatoes, cut into sixths
- 6-8 slices turkey bacon, cut into small pieces
- one fourth cup blue cheese crumbles
- one can corn niblets, drained
- 4 cups lettuce
- one small package cherry tomatoes
- 3 tbsp. olive oil
- 4 tbsp. white wine vinegar
- 2 tbsp. red onion, very finely diced
- 2 tbsp. Dijon mustard
- 1 tbsp. honey
- 1 tbsp. lemon pepper
- Cut the potatoes into sixths and steam them. Steam just until fork tender, but not mushy.
- Drain the can of corn niblets.
- In a medium sauté the turkey bacon until desired crispness.
- On a plate, arrange lettuce and top with cherry tomatoes, potatoes, corn, turkey bacon, and blue cheese crumbles.
- 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.