Well it’s spring here in Chicago which means either it’s the 97th day of January OR the sun busts out after a long, dormant winter and vibrant baby green blooms burst forth! The last few days have been rather fickle, but thinking of summer gardens and long walks on the beach got me in the mood for a nice salad so today I opted for a vegetarian Cobb salad which I especially love because it can be adapted with so many ingredients if you feel adventurous. I used a spinach base topped with freshly boiled red and white baby potatoes tossed in a balsamic vinegar and freshly squeezed lemon dressing. But the biggest surprise here was the salty blue cheese, creamy egg and tart green apple combo which I will definitely be making again!!

Not Yet Summer Cobb Salad

• Spinach salad base, chopped roughly
• 1/4 cup pitted kalamata olives
• 2 hard boiled eggs, sliced
• 1/3 cup canned chickpeas
• 1/2 Granny Smith apple, largely diced
• 1/4 avocado, diced
• 1 TB blue cheese crumbles
• 1 cup boiled red and white potatoes, cut into quarters