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Cobb Salad with Fat-Burning Dressing

A cob salad is one of the easiest things to make for lunch. Literally, chop up the ingredients and toss them in a bowl. The salad dressing isn’t too far off either. The nice thing about this recipe is you will have leftover dressing that you can use at a later date and time.

  • Servings: 2
  • Total Time: 20 min.

Ingredients: Dressing

  • ¼ cup mayonnaise
  • 1 tbsp Dijon mustard
  • ¼ cup extra virgin olive oil
  • 2 tbsp MCT oil
  • 2 cloves garlic
  • 2 tbsp fresh lemon juice
  • 2 tbsp freshly chopped herbs of choice
  • Salt and pepper to taste

Ingredients: Salad

  • 2 cups raw baby spinach
  • 4 oz. cooked chicken
  • ⅓ cup chopped cucumber
  • ⅓ cup chopped tomatoes
  • 2 hard boiled eggs, chopped
  • ¼ lb. pork, cooked and crumbled
  • ½ large avocado, cut into small chunks

 

 

Directions

Peel and crush the garlic placing it in a mason jar. Add the mayo, lemon juice, olive oil, MCT oil, and Season with salt and pepper. To the jar add the finely chopped herbs. Close the jar and shake before using.

 

Now to make the salad simply place the spinach in a bowl and top with the rest of the ingredients. Lightly drizzle the dressing over top and enjoy.

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