So it seems that Sunday Gravy was my 50th post! Who knew?! And it only took me two plus years to get there. So hooray for an LSL milestone! Let’s hope the 100th isn’t another two years away. I’m glad my 50th was Sunday Gravy. I really like that recipe but don’t worry #51 isn’t a bad one either. (really great transition there Laur; really great) Anyway……
Welcome back for part 2 of our Fourth of July series. Yesterday we kicked things off with a Lynchburg Lemonade Cocktail made with homemade sour mix. And just a side note on that homemade sour mix….. Please, please never ever buy pre-made sour mix again. Please? Promise me? Yes? Okay. I feel better now. Back to the subject at hand. Pasta Salad!
Today I want to share with you one of my favorite flavor combinations; beets and goat cheese. There’s just something about it. An earthy roasted and sliced beet combined with the creaminess of goat cheese and finished off with the zip of a vinaigrette.
When thinking of what to put together for dinner this past week, I was really thinking of a true Cobb salad. Chicken, egg, avocado, blue cheese and bacon among a pile of greens and tomatoes and onion. All of this of course to be topped off with a thick and creamy dressing. You know, one of those salads that end up with more calories than a bacon cheeseburger?
Yeah, that’s what I really wanted.
Using my better judgement (for once) I opted for this Turkey “Cobb” Salad instead. Beautiful, fresh leafy greens topped with chopped turkey, thinly sliced carrot, sliced cucumber, chopped tomato, blanched green beans, blanched broccoli, and topped with a lightened up buttermilk ranch dressing.