Cobb Salad with Cornbread Croutons and Avocado Dressing

I often like to serve salads at every meal. You won’t see any of that zero-nutrition iceberg in my house, I like to add delicious greens and veggies. The trick to getting picky eaters to eat vegetables in salads is to chop them up into small pieces, even the greens. The spinach is disguised in this salad because it’s chopped up and mixed with the romaine. Like with this recipe, there are often many different components, but I always look for ingredients I can prep ahead of time.  For this Cobb Salad, you can bake the cornbread a day ahead, boil the eggs, and prep the veggies.

Cobb Salad with Cornbread Croutons and Avocado Dressing

Ingredients

3 romaine hearts
1 cup loosely packed spinach
1/2 cup red onion, diced
1 small zucchini, diced
1/2 cup cherry tomatoes, halved
6 slices bacon, cooked and diced
2-3 hard boiled eggs, diced

Cornbread croutons
The day before serving, cook your cornbread as directed in the package. Cut into small square pieces and leave uncovered overnight to dry out. The day of serving, drizzle a little extra virgin olive oil over the cornbread arranged on a baking sheet. Bake at 375 until golden brown.

Avocado dressing  (Combine all ingredients in a blender until smooth)
1 avocado
1/4 cup lite sour cream
1 Tbls Lemon Juice
1/4 cup Extra Virgin Olive Oil
Salt and Pepper

Southwestern version
When cooking your cornbread, add a small can of diced green chilies to the batter. Substitute black beans for the zucchini.