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Waldorf Cobb Salad with Apple-Sorghum Vinaigrette

23 September 2013

Waldorf Cobb Salad with Apple-Sorghum Vinaigrette

Waldorf Cobb Salad with Apple-Sorghum Vinaigrette
Waldorf Cobb Salad with Apple-Sorghum Vinaigrette ~ The Rookie Cook


As I am sitting at my computer typing this post, I am trying to think of as many "e-less" words as possible.  (Ok, so "e-less" definitely does not qualify.  Neither did that last sentence.)

Anyway, why you ask, do I detest typing "e"?  What do I have against the poor little letter?

It's not that I have anything against the letter "e"...

Last time I was at my parents house, my dad had fixed up an old laptop for the hubby and I.  Grandma let baby girl touch the keyboard and she ripped off the letter "m".  I knew it would be pretty easy to reattach so I didn't worry about it.  We left for home and I forgot my letter.  So the "new" old laptop was "m-less".

One day at home, I was typing on my laptop and baby girl starting grabbing at the keyboard.  She ripped off the letter "e".  I tried to put it back, but this time she had ripped off the whole plastic area so the "e" didn't stay on very well.  Eventually we just left it off and punched the little rubber thing that remained every time we wanted to type an "e".

In the course of another weekend trip, the rubber mechanism came unstuck and now there is just an empty hole where my "e" used to be.  Now I just randomly press inside the area where the "e" should be and hope it works.  ...I have an "m" and an "e" sitting beside the laptop as I type...   (As a side note, I never reattached the "m" to the other laptop because it got zapped by lightning in the last storm and now we don't have a plug that works for it!)

Anyway, the moral of this story is never let your baby play with your expensive electronics...unless you're trying to convince your hubby that you need a new computer. (Did it work??)

Aaaand, I interrupt this post to bring you one more service announcement.  (I promise we'll get to the food soon.)

Congrats to Melodye B. for winning the Blue Apron giveaway!  For all the rest of us losers (sorry, Mom!) Blue Apron is offering 30% off your first box delivery by clicking through this link.  How's that for a consolation prize!  Head on over to Blue Apron now and sign up for 30% off! (I did!)

Finally...on to the food.

Waldorf Cobb Salad with Apple-Sorghum Vinaigrette ~ The Rookie Cook

Raise your hand if you love apples.  I have another apple recipe up my sleeve for you. Well, actually, it's in my belly.  You probably wouldn't want to eat it if I put it up my sleeve, although I am sure our daughter put it up her sleeve.

The point of all this is that the salad is delicious, scrumptious, totally tasty!  It's easy and makes a delicious dinner.  We especially loved the tasty vinaigrette than went along perfectly with this salad. (Ps. Don't be scared away from the ingredient list...it's actually really easy!)

Come back tomorrow to see me featured at the PINcentive blog hop!

Waldorf Cobb Salad with Apple-Sorghum Vinaigrette ~ The Rookie Cook

Waldorf Cobb Salad with Apple-Sorghum Vinaigrette

Adapted from: Southern Living magazine
Yield: 2 main dish servings
For the spiced pecans:
1/2 cup apple juice
1/2 cup pecan halves
1 Tablespoon sugar  
1/4 teaspoon pumpkin pie spice
dash of salt and pepper
For the salad:
1 large apple, diced (I used Arkansas Black)
juice of 1/2 lime
1 avocado, chopped
1 bunch green leaf lettuce, chopped  
1 cup fresh tomatoes, diced
1/2 cup white cheddar cheese, shredded
1/4 cup Blue cheese
For the vinaigrette:
1 Tablespoon parsley, chopped
2 Tablespoons cider vinegar
2 Tablespoons olive oil
2 Tablespoons apple juice
1 1/2 large basil leaves
1/2 teaspoon honey
1 teaspoons sorghum (or use molasses)
1/4 teaspoon kosher salt
1/2 teaspoon spicy brown mustard
1/8 teaspoon ground cinnamon
1 green onion, white part only
pinch black pepper

Directions:
1. For the pecans: Soak pecans in 1/2 cup apple juice for 15 minutes.  Drain.  Toss with sugar, pumpkin pie spice, salt, and pepper. Place pecans on a parchment lined baking sheet. Bake in a preheated oven at 350° for 8-10 minutes or until lightly toasted (be careful not to burn them).  Cool.
2. For the salad, toss diced apples with juice of 1/4 of a lime.  Toss avocado with remaining lime juice.
3. In a large bowl, add green leaf lettuce.  Top with apple, avocado, tomatoes, cheeses, and spiced pecans.
4. For the vinaigrette: Pour all ingredients into a food processor and blend until smooth.  Drizzle over salad and toss to coat.


4 comments:

  1. Looks scrumptious this salad, I might have to try this one!

    ReplyDelete
  2. Aaaaand? Did it work? :) Looks yummy your salad. Interesting combinations though.

    ReplyDelete
    Replies
    1. Sadly no. He usually reads my blog, but I guess he must've skipped today because he hasn't mentioned anything!

      Delete

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