Wednesday, April 30, 2014

Cobb Salad with Creamy Dill Buttermilk Dressing

Is there such a thing as a healthy Cobb Salad? bet!  No saturated fat, cholesterol and tons of texture and flavor.  I could drink the Creamy Dill Buttermilk Dressing and be satisfied and my hubby could eat the entire bag of Phoney Baloney's Coconut Bacon...had to hide it from him...seriously! A perfect salad for a hot day...reaching 90+ here today! 

Salad Ingredients:

Organic Romaine Lettuce, chopped and rinsed
Seeded, Diced Roma Tomatoes
Shredded Daiya Cheddar Style Cheese
Phoney Baloney's Coconut Bacon
Organic, Sprouted Extra-Firm Tofu, crumbled and mixed with turmeric and black salt (can be purchased at an Indian or Asian market).
Diced Avocado
Creamy Dill Buttermilk Dressing (see recipe below)
Kosher Salt and Pepper to Taste

Creamy Dill Buttermilk Dressing 

1/2 cup Organic Vegenaise
1/4 cup cashew milk mixed with 1 tsp apple cider vinegar and let sit for 10 minutes
1/2-1 tsp finely minced shallot
1/2 tsp finely minced garlic
2 TBSP fresh dill, minced
1 tsp red wine vinegar
Kosher salt and fresh black pepper to taste

Note:  Whisk all ingredients together in a bowl and chill until ready to use.  For the cashew milk, I always keep some ready to go in my fridge.  It will keep chilled 5-7 days.  I soak 1/2 cup cashews over night, drain and then add them to my Vitamix with 1 cup of filtered water.  If you don't have a high-speed blender then you should strain the milk before using. 

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