I’d love to serve my salad dressings from a fancy bottle like this! Oh well… I guess a mason jar will have to do!
This versatile, simple, delicious, healthy dressing is the perfect accompaniment to a variety of salads, including the Broughton Cobb or a Simple Green Salad. But it has other uses, too! Dunk some carrots or cucumbers in it for a healthy snack. Marinate some chicken, fish, or pork in it for a great grilled dinner. It can even be tossed in some brown rice or quinoa to add a little personality to a side item!
The dressing can be stored in the refrigerator for up to 1 week. This recipe is for 1 cup of dressing.
INGREDIENTS
1 c fresh cilantro, chopped
1/2 c Extra Virgin Olive Oil
Juice of 2-3 limes (enough to make 1/4 cup)
1/4 c Orange Juice
1 tsp salt
1/2 tsp pepper
1 tsp minced garlic (more or less according to your taste)
INSTRUCTIONS
Puree all ingredients in a food processor or blender until smooth and well-incorporated.
ADD THIS TO THE GROCERY LIST
Cilantro
Orange Juice
Garlic
Check your Kitchen Staples
One of my favorite lunch spots in Savannah is Kayak Kafe. Our city is not short on fantastic local restaurants, and I consider kayak kafe one of the best. In the past year, they opened a midtown location that is walking distance from the hospital. It has become my go-to restaurant for a lunch date. Their menu is simple, and you cannot go wrong with anything. A few of my top choices are the Southwestern Wild Shrimp Tacos, Lime Chicken & Goat Cheese Enchiladas, and the Roasted Pork Burrito. However, my friend, Kim, of Turning North, introduced me to an item that became my new favorite.
We were both completing our Whole30, and this item was prepared for us to be fully compliant with the program restrictions. And let me tell you, the Broughton Cobb Salad with Cilantro-Lime Vinaigrette Dressing was anything but “restrictive.” Check the above picture out… how could that mound of flavor make you feel remotely deprived?! It’s named for a well-known street in Savannah’s historic downtown district home to the flagship location of the restaurant. The mountainous salad is presented beautifully, and though it looks impossible to finish, I somehow always manage to clean my plate.
The salad is filling and loaded with healthy ingredients, and the dressing is out of this world. I have adapted the recipe to make at home with good success. It’s perfect for a quick, weeknight throw together dinner. It’s also a great way to re-purpose leftovers from other meals. I try to throw it in my meal plan at the end of the week when I know I’m grilling chicken and cooking bacon.
Here’s the knock-off Broughton Cobb Salad:
Note: the recipe below is enough to make 2 large salads (like dinner plate large). Adjust accordingly for number of desired servings.
INGREDIENTS:
3 cups of organic mixed greens
2 Roma Tomatoes, quartered
1 vidalia onion, chopped
2 Hardboiled eggs, chopped
3 slices thick bacon, we prefer this brand
1 breast grilled chicken, diced
4 oz good feta cheese (omit for Whole30)
1 Handful of alfalfa sprouts (these can be difficult to find, but I have had good luck with Lucky’s Market and Whole Foods)
1 Avocado, sliced
INSTRUCTIONS:
1. Pile greens onto plate/bowl.
2. Add tomatoes, onion, eggs, bacon, and chicken. Arrange according to your tastes. I like to just pile it all on at random!
3. Top with feta and alfalfa sprouts.
4. Drizzle desired dressing. I prefer Cilantro-Lime Vinaigrette.
ADD THIS TO THE GROCERY LIST
Organic mixed greens
Roma Tomatoes
Vidalia Onion
Bacon
Grilled Chicken
Alfalfa Sprouts
Check Kitchen Staples for other ingredients
PREP-WORK TO DO AHEAD OF TIME
Chop vegetables.
Cook Bacon.
Grill Chicken.
This is the classic “Beer in the Butt” Chicken dish. We call it Retentive Chicken because it sounds a bit more sophisticated! Don’t be fooled, though 🙂
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Whole Chicken
Can of Beer
Brown Sugar
Chili Powder
Check out the Kitchen Staples
This is a delicious take on the boring (but healthy) turkey burger. The jalapenos add just enough zing, but not too much to overwhelm a child’s palate.
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ground turkey
onion
cilantro
garlic
lime
jalapeno
sharp cheddar
PREP-WORK TO DO AHEAD OF TIME
Chop onion, cilantro, garlic
Prepare meat mixture and burgers
Don’t let the title fool you. This recipe isn’t a baked pan of egg and cheese. It is so much more! Bet posted this recipe nearly a year ago, and it took me months before I actually fixed it because quiche has always given me the heebie-jeebies (I have no explanation for that). I was inspired to cook it after I had delicious quiche from Mittie’s Cafe in Alpharetta, GA at my dear friend, Mandy’s, bridesmaid luncheon. It is versatile and re-heats well, so it can be made ahead for a busy night, and I love that she makes meaty and veggie versions!
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2 Pie Crusts
Onion
Block of preferred cheese (we did cheddar in our veggie quiche and swiss in the meaty one)
Eggs
Evaporated Milk
Nutmeg
Preferred Veggies and Meats for filling (we followed her recipe and did mushrooms, spinach, and ham)
PREP-WORK TO DO AHEAD OF TIME
Chop Veggies. The quiche can also be made ahead of time and kept in the fridge for up to a week.
There are lots of great ways to do Fish Tacos, but this recipe is our favorite. The Watermelon Salsa is awesome, and we make enough to keep in the refrigerator for snacking. The best part is that it is super, super healthy. Each taco is around 100 calories. Of note: the recipe calls for corn tortillas, but we prefer wheat. Also, the recipe calls for avocado slices in the tacos; we serve it on the side instead.
A note about your fish selection: Any white fish is good for this recipe. We have used grouper, tilapia, swordfish, and chilean sea bass. Lighter fish tends to be better, so we stay away from salmon and tuna for tacos. Shrimp are also a good alternative if fish is too fishy for you!
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White Fish
Watermelon
Red Onion
Cilantro
Limes
Jalapeños (we use pickled jalapeños to cut down on the heat)
Whole Wheat Tortillas
Plain Greek Yogurt
Lettuce (romaine, iceberg, and bibb are good options)
PREP-WORK TO DO AHEAD OF TIME
Make the watermelon salsa.
This recipe sounds super weird. Admittedly, when I cooked it the first time, I was super skeptical. It sounds like a weird combination of ingredients. I was so certain that my husband and oldest son would hate it that I actually put theirs in baked russet potatoes instead of sweet potatoes. They liked that ok, but they both tasted mine in the sweet potato and loved it! It is hearty and filling, so it is a standalone, one dish dinner!
ADD THIS TO THE GROCERY LIST
Sweet Potatoes
Bacon
Onion
Mushrooms
Garlic
Chicken (I use boneless skinless chicken thighs)
Spinach or Arugula
Check Kitchen Staples
PREP-WORK TO DO AHEAD OF TIME
Cook the bacon and chicken
Chop onions
The title says it all. This truly is the easiest, most delicious way to cook grilled chicken. It’s perfect every time, and we make extra to use in lunches or salads.
Dr. Mom's MealZone 