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Feeding the kids: Kiddie cobb salad
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a healthy salad that's easy to pack for school. I found the recipe in "Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love," by Katie Sullivan Morford (Chronicle Books; $24.95).
Kiddie Cobb Salad
(Makes 2 salads)
- 2 cups chopped butter, red leaf, or romaine lettuce
- 1/2 cup chopped tomato or 10 cherry tomatoes, halved
- 1/2 large ripe avocado, cubed
- 2 or 3 slices smoked turkey, coarsely chopped
- 2 hard-boiled eggs, peeled and chopped
- 2 tablespoons crumbled blue cheese (optional)
- 1 teaspoon soy sauce
- 2 teaspoons balsamic vinegar
- 4 teaspoons extra-virgin olive oil
1. Divide the lettuce between two large containers. In each container, arrange half the tomato, avocado, turkey, eggs and blue cheese (if using) in rows on top of the lettuce.
2. To make the dressing, divide soy sauce, balsamic vinegar and olive oil between two small containers. Put on the lids and shake well.
3. The salad and dressing can be made the night before and stored in the refrigerator, but wait until morning to cut and add the avocado. Be sure to give your child instructions for drizzling the dressing over the salad at lunchtime.