Two things we’re loving right now—food boards and salads. We’ve been sort of obsessed with the gorgeous boards created by The BakerMama for awhile now. And with warmer weather, it feels nice to be turning off the oven for dinner more often, and loading up on hearty salads. This Cobb Salad Board from Maegan, the talented mom behind The BakerMama, is a great way to introduce kids to veggies they might not normally try. ““Serving the salad so each person gets to see all of the options and create their own salad gives them pride and ownership over their creation,” says Maegan.. If kids help “make” their own meal and have a choice in what they eat, they’ll be more likely to eat it. Add this to your “Meal Prep” Sunday and you’ll be ready for a quick weekday board. The best part? Leftovers, says Maegan. “I take any leftovers from a salad board and combine them in one container to enjoy as my lunch the next day.”
INGREDIENTS
chopped salad mix with kale, romaine, cabbage & carrots
hard-boiled eggs, sliced
diced red onion
chopped grilled or pan-seared chicken
cherry tomatoes, halved
chopped bacon
diced avocado
blue cheese crumbles
shredded monterey jack & cheddar cheese
blue cheese dressing
ranch dressing
INSTRUCTIONS
Place the lettuce mix down the middle of the board.
Put the shredded cheese and blue cheese crumbles in small serving bowls and place the bowls in the corners of the board.
Fill small pouring jars with the blue cheese and ranch dressing and place them on the board.
Arrange the sliced hard-boiled eggs, diced red onions, chopped grilled chicken, cherry tomato halves, chopped bacon, and diced avocado around the lettuce mix on the board.
Serve and Enjoy!