salads

Nantucket Cobb salad Recipe

This post is sponsored by Newman’s Own. All opinions and content are mine alone.

One of the best things about living in New England is being near the scenic coast and lots of fresh seafood. One dish that always reminds me of the beautiful Nantucket Island is this delicious Nantucket Cobb salad with fresh lobster meat. This Keto-friendly salad is packed with greens and topped with tomatoes, boiled eggs, bacon, cucumber, red onions with lobster and cranberries for that New England twist. This salad is fully loaded, delicious and perfect for a filling lunch or dinner.

Nantucket Cobb salad Recipe

Nantucket Cobb salad Recipe

A salad is not complete without a dressing and I love the new Newman’s Own Avocado Oil & Extra Virgin Olive Oil Greek Salad Dressing for this recipe. It is flavorful and complements this Nantucket Cobb salad so well. I am so glad to have found this salad dressing especially because it is not filled with sugar compared to most store-bought dressings. It’s like winning the salad dressing jackpot if you are somebody that needs the convenience of a store-bought dressing without sacrificing quality and taste.

If you are not a big fan of Greek dressing, the New Newman’s Own Avocado Oil and Extra Virgin Olive Oil dressings come in Ranch and Caesar flavors as well. The Ranch dressing also works well with this salad. The new Newman’s Own dressings are dairy-free, *sugar-free, gluten-free, and are also soy and canola free which can be hard to find. For those on Keto and Paleo diets, you will be happy to know the dressings are Keto and Paleo Certified. You can find these dressings at select retailers in the New England region including Hannaford Supermarket, Stop & Shop, Big Y World Class Market, Shaws and more.

*Not a low-calorie food. See nutrition panel for fat & saturated fat content

How to make a Nantucket Cobb Salad

Nantucket Cobb salad Recipe ingredients

Making salad is very easy- anyone can do it. Here are some helpful tips when making this Nantucket Cobb Salad (also applies to other salads with a mix of cooked and uncooked ingredients):

  1. Prepare the cooked ingredients first. You want to start with cooking the bacon and eggs first before assembling the salad. Cook the bacon in the oven under the broil setting for about 8-10 minutes until it is slightly crispy. While the bacon is cooking boil the eggs for at least 10 minutes to get hard boiled eggs. If you prefer your eggs soft boiled with a gooey center, boil the water first, add the eggs and cook for 4 minutes and then turn off the heat and leave the eggs in the hot water for another 3 minutes
  2. Cool the cooked ingredients. Make sure to remove eggs from the pot and allow to cool before cutting. If you are making soft boiled eggs, make sure to add the eggs in a bowl with ice cold water to stop the cooking process. Drain excess fat from the bacon and allow to cool. I use pre-cooked lobster meat from the store but if you are cooking your lobster make sure you keep it cool in the refrigerator until ready to serve. 
  3. Prepare veggies and assemble ingredients. Wash and dry the lettuce and watercress before using. Cut the boiled eggs into quarters and the bacon into small pieces. Layer the greens first in a large salad bowl and top with the rest of the salad ingredients. 

Nantucket Cobb salad with lobster

Print Recipe
Nantucket Cobb salad Recipe
Nantucket Cobb salad Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1/2 medium head Romaine Lettuce leaves chopped
  • 2 cups fresh watercress
  • 1/2 head Boston lettuce leaves chopped
  • 1 cup cooked lobster meat
  • 6 slices low sodium bacon
  • 1 cup cherry tomatoes halved
  • 4 hard boiled eggs
  • 2 small Persian cucumbers halved and sliced
  • 1/4 cup blue cheese crumbles optional
  • 1/2 small red onion thinly sliced
  • 1/2 cup dried cranberries
  • 1/4 cup Newman's Own Avocado Oil and Extra Virgin Olive Oil Greek Dressing
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1/2 medium head Romaine Lettuce leaves chopped
  • 2 cups fresh watercress
  • 1/2 head Boston lettuce leaves chopped
  • 1 cup cooked lobster meat
  • 6 slices low sodium bacon
  • 1 cup cherry tomatoes halved
  • 4 hard boiled eggs
  • 2 small Persian cucumbers halved and sliced
  • 1/4 cup blue cheese crumbles optional
  • 1/2 small red onion thinly sliced
  • 1/2 cup dried cranberries
  • 1/4 cup Newman's Own Avocado Oil and Extra Virgin Olive Oil Greek Dressing
Nantucket Cobb salad Recipe
Instructions
  1. Cook the bacon in the oven on the broil setting for about 8-10 minutes until it is slightly crispy. While bacon is cooking, boil eggs for about 10 minutes and rest in cold water when cooked. After eggs and bacon have cooled, cut eggs into wedges and chop bacon into small pieces.
  2. In a large salad bowl, toss the lettuce leaves and watercress together then nicely layer at the bottom of the bowl. Arrange the remaining ingredients beautifully over the lettuce mix and drizzle with Newman's Own Avocado & Extra Virgin Olive Oil Greek dressing to finish.
Recipe Notes

Add avocado and bell peppers for an even more filling salad.

Broccoli Apple Salad with yogurt dressing


Our low carb diet is still going strong and I am pretty surprised how we have been sticking to it. I think part of it is because we are not totally excluding carbs from our meals but are having them in moderation. When we do decide to eat carbs we opt for the good kind from brown rice, quinoa etc. This delicious broccoli apple salad with yogurt dressing has become part of our meal rotation. The yogurt dressing came about because I did not have mayonnaise and had to get creative.

Broccoli Apple Salad with yogurt dressing

Broccoli Apple Salad with yogurt dressing

Broccoli Apple Salad with Yogurt Dressing: Nutritional Benefits

A Broccoli Apple salad is not only delicious, this tasty side dish is also low in calories which means you can enjoy every bite knowing its great for your waist. Your immune, digestion and bowel system will also benefit greatly from a dish like this.

  • Broccoli is considered a super veggie because of its nutritional density. Broccoli being the super veggie is packed with vitamin C, Vitamin A, Vitamin K, Vitamin E, Vitamin B6, Fiber and lots more
  • In addition to being vitamin and fiber dense fruits, apples are rich in in phytonutrients and antioxidants.
  • Onions and garlic have healing properties and help with reducing inflammation.

Make sure not to overcook the water soluble vitamins in the broccoli and remember to cut the apple right before serving to prevent oxidation. I recomend having this salad with a protein like grilled chicken or fish to make it a complete and nutritious light dinner. You don’t want to go heavy with your meals if like me you eat late after 7pm. This is because the your system is slow at that time. For those who are lactose intolerant be sure to check out my easy broccoli and tomato salad recipe with no dairy.

Nutritional Information provided by my lovely sister Valerie Vazhure who completed a double major in Food science and human nutrition at the University of Newcastle Australia. 

Things you may need:

        

Disclaimer: This post contains affiliate links which means I get a small commission each time you click through the product links. Click here for my full disclosure policy.

Print Recipe
Broccoli Apple Salad with Yogurt dressing
Broccoli apple salad with Yogurt dressing
Course Side dish
Prep Time 10 minutes
Cook Time 3 minutes
Servings
people
Ingredients
  • 1 small head steamed broccoli
  • 2 medium apples
  • 3/4 cup thinly sliced carrots
  • 1/2 medium red onion chopped
Yogurt Dressing
  • 1/4 cup plain yogurt
  • 1 tbsp honey
  • 1/2 medium lemon juiced
  • 1 clove fresh garlic minced
  • salt and freshly ground pepper to taste
Course Side dish
Prep Time 10 minutes
Cook Time 3 minutes
Servings
people
Ingredients
  • 1 small head steamed broccoli
  • 2 medium apples
  • 3/4 cup thinly sliced carrots
  • 1/2 medium red onion chopped
Yogurt Dressing
  • 1/4 cup plain yogurt
  • 1 tbsp honey
  • 1/2 medium lemon juiced
  • 1 clove fresh garlic minced
  • salt and freshly ground pepper to taste
Broccoli apple salad with Yogurt dressing
Instructions
  1. Mix all the ingredients for the dressing and set aside in the refrigerator.
  2. Steam broccoli for 3 minutes in a steamer of flash boil for 1 minute in salted water.
  3. Place vegetables in a large bowl and combine with dressing. Serve immediately.

The ultimate quinoa salad

This is another accidental recipe that came about on a weeknight when I was craving shrimp. The garlicky lemon herb dressing and the curried potatoes take this recipe to a high flavor elevation. I used quinoa as my grain which also added a slight nutty flavor to the recipe. 
Ingredients
2 cups raw shrimp seasoned
1 cup quinoa
2 medium potatoes cubed
1 cup cherry tomatoes halved
2 cups arugula
1 1/2 cups chicken broth
1/2 a large red onion chopped
1 tsp fresh ginger minced
1 tsp cumin
1 1/2 tsp curry powder
dressing
2 large cloves garlic 
1 handful fresh cilantro
2 tbsp fresh parsley
1/2 lemon juiced
2 tbsp olive oil
1/2 tsp Dijon mustard
Directions
– Rinse quinoa, add to rice cooker then add cumin and chicken broth. Cook till broth is absorbed and set aside to cool.
– While quinoa is cooking, boil potatoes for about 7 minutes till they are almost cooked through and set aside.
– Mix all dressing ingredients in a food processor and set aside
– In a large deep pan or wok, cook shrimp and remove from pan
– Add olive oil to the same pan, cook onions for 1 minute then add potatoes and cook about 5 minutes till potatoes are fully cooked. 
– Turn heat off and add quinoa, shrimp, arugula, tomatoes and dressing to wok. Mix gently. 
– Serve with avocado and drizzle some sriracha if you wish

Tortellini salad with Arugula

Since I have a demanding job the last thing I want to do on a weeknight is spend hours in the kitchen and I am sure many would agree. Quick meals are essential during the week and this vibrant Tortellini salad with arugula will save you time in the kitchen. The use of fresh herbs and vegetables make this a tasty and healthy option for those watching their diets.

Tortellini salad recipe

Ingredients
1 package fresh cheese tortellini
4 handfuls Arugula
1 cup cherry tomatoes halved
1/2 cup roasted peppers (can be found at whole foods antipasto bar)
2 green onions thinly sliced
1 handful of fresh basil torn
2 cloves garlic minced
1/2 lemon juiced
1/4 cup olive oil
salt and freshly ground pepper
Directions
 
– Boil water in a large pot, add 1/2 tsp salt then add tortellini and cook for about 10-15 minutes till pasta is soft and cooked through.
– whisk together the olive oil , lemon juice, garlic, salt and pepper. Set aside
– Slice green onions, peppers, tomatoes and rinse arugula.
– Gently mix all the ingredients is a big bowl and sit for about 10 minutes to allow flavors to combine.

 

– Serve with your favorite grilled meat. I marinated some turkey wings the night before and put them in the oven before I started making the salad. The entire meal was ready in less than a hour.

It all started with a salad

Hi Everybody! Its good to be back blogging after my little hiatus. 
While visiting France last month I ordered a Chicken Salad which included delicious tender chicken on a skewer served with an array of greens, corn and an unbelievable dressing. I was so impressed at how they turned a simple meal into one of the best salads I have had. I have always known the french to be great cooks but the salad experience taught me that fresh ingredients and good seasoning are key to good meals. 

Since my french salad encounter my cooking has changed and I am glad to share with you my kitchen experiences. First, my mission is to find a good produce store and one of my workmates has been raving about a place called Russo’s near my work area. Cant wait to try this place and I will be sure to tell you about it.

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