Vegetarian Bok Choy Cobb Salad

It has been a long time since I posted a recipe or cooked for that matter. I have had my nose in my textbooks studying and working on final papers for this current set of classes. Hopefully my grade point average will stay put to make it to the Dean's List. Now that I am done with homework for 10 days I thought I would continue to post some of my salad ideas, pictures will come as soon as I make them. I have had so many ideas for salads running through my mind that even when I am asleep I have to get up and write them down.

I use to make Cobb Salad all the time, with so much meat, cheese and processed meat, too. Last night I was in the mood for a Cobb Salad but not in the mood for all the fat, I thought I would tweak my original version into a healthy nutritious one that even my husband would like. Then it happened as we were eating the salad, my husband asked where did the Cobb Salad come from. So I did some research into the origins of the Cobb Salad, and here is what I found out.

The Cobb Salad was named after its inventor Bob Cobb, who owned the Brown Derby Restaurant in California in 1937. Apparently he was hungry late at night and made a salad with the things he pulled out of the refrigerator at his restaurant. Check out the complete history and the original recipe for the Cobb Salad at http://www.kitchenproject.com/history/CobbSalad.htm

This vegetarian version of the Cobb Salad is just as good, and better for you than the original. I skimped a bit on the oil in my vinaigrette since I was not about to use a cup of oil. According to my husband, who is my official taste tester, the Strawberry Vinaigrette gives the salad a light airy feel. I hope you all like it too.



Vegetarian Bok Choy Cobb Salad
Serves 4

1 bunch baby Bok Choy, sliced
1 head read leaf lettuce, chopped
2 tomatoes, seeded and diced
1 small red onion, chopped
1 cup fresh corn
3 hard boiled eggs, chopped
1 can garbanzo beans, rinsed and drained

Mix together in a salad bowl. Set aside.

Strawberry Vinaigrette

In a food processor combine:

4 large strawberries, chopped
1 clove garlic, minced
3 T. fresh lime juice
2 T. balsamic vinegar
1/4 teaspoon dill
1/4 teaspoon tarragon
1/2 teaspoon salt
6 T. extra virgin olive oil

Whirl together until smooth and creamy. Pour over salad, toss and enjoy!