Mother’s Day Lunch: Cobb Salad
I hope all of you had a wonderful weekend and that all you moms out there had a nice and relaxing Mother’s Day. We had a fun, relaxing weekend celebrating with our moms!
Sunday we went to my mom’s house for a Mother’s Day lunch. As we were deciding what to make for lunch, I wanted to keep it simple and light as it was really hot outside. My mom has been trying to eat gluten free, so I wanted it to be something that we all could enjoy, especially my mom. We ended up making a Cobb salad and it was delicious! The best part was that most of the prep could be done ahead of time so we didn’t have to dirty my mom’s kitchen too much. I have to admit my husband did most of the prep work and my mom ended up making the dressing, which was so good! I thought I’d share the recipe with you all (see below). For dessert my brother and I made homemade iced cream topped with strawberries. Yum Yum!
My mom always does SO much for us and I wanted to make lunch special. She has a beautiful backyard, so it really didn’t take much effort. I used one of my mom’s vintage floral tablecloths as the jumping off point for the color scheme; bright pops of pinks, purples, greens and aquas. I picked some gorgeous sweet peas and hydrangeas from my mom’s garden. I think my dad would have liked that…my dad always loved hydrangeas and planted them for my mom. It was a nice reminder of him, whose birthday was this past weekend. I was able to re-use the paper fans that Marissa and I made for a good friend’s baby shower a couple weeks ago. (Blog post to come soon with pictures from the shower)!
Can we stop for a minute and look at the adorable hounds-tooth wrapping paper on the gift below! I found it at HomeGoods; great place to find cute wrapping paper.
The OCD part of me can’t stop starring at the placement of the paper fans…let’s pretend they are moved down just a bit and a little more evenly displayed
And for the Cobb salad and vinegrette dressing I was telling you about earlier…check it out! Great recipe for these hot summer months ahead.
- 2 hearts of romaine, washed and chopped
- 2 chicken breasts, cooked and cubed
- 8 slices of bacon, cooked and chopped
- 2 avocados, diced
- 3 hard boiled eggs, chopped
- green onions, sliced
- blue cheese crumbles (optional)
- Vinaigrette Salad Dressing (see recipe below)
Salad Ingredients: Combine all ingredients and toss with dressing.
Vinaigrette Salad Dressing Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup olive oil
- 1/3 cup apple cider vinegar
- 2 tsp whole grain mustard
- 1 clove garlic
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/8 tsp pepper
Salad Dressing Directions: Combine all ingredients in a deep container. Emulsify ingredients using a hand blender until mixture is thickened.
We spent the rest of the afternoon relaxing like this cute pup! This photo cracks me up…she managed to find just the slightest bit of shade. It was HOT in our area this weekend and will only get hotter this week.
Hope you enjoy the rest of your week!