Cobb Salad Sandwich!

I know the photo quality is god awful, but hear me out and maybe try the sandwich for yourself. The salad was actually left over Cobb salad from the previous evening. I must admit, I am in a lazy phase right now and I love left overs, especially when the left overs allow room for creativity. All I did was toast some whole wheat sourdough bread, cut up the remaining hard boiled egg, add thin sliced California avocado, spread warmed blue cheese on one slice of toasted bread, and lastly I whipped up an oil, red wine vinegar and dijon mustard dressing to lightly dress the salad with. Viola Cobb Salad Sandwich! Per my hubby and my own taste buds the Cobb Salad was pretty darn tasty too. Although I did not create the Cobb salad recipe I will post what I whipped up anyhow (see below).

 

Vegetarian COBB SALAD - by Mercedes:

• Head of Organic Red Leaf lettuce
• One Bunch WaterCress
• One Bunch Organic Carrots - Shredded
• Two Ears Fresh Corn on the Cob - Kernels removed
• One Pint Organic Cherry Tomatos- Halved
• Three Hard Boiled Eggs -Sliced
• Two California Avocados - Sliced
• 3 -4 oz Sheep Blue Cheese Crumbled 
• One Sliced Anjou Pear*
• One Sliced Bartlett Pear*

 * Pear pairs AMAZING with some sheep Blue or any aged blue for that matter!
Dressing

• Light Olive Oil
• Red Wine Vinegar
• Dijon Mustard
• Juice of One medium Robust flavored orange