Running, Eating & Loving My Way Through Life

Classic Cobb Salad November 1, 2011

Filed under: Eating,Salads — RunningEatingLoving @ 11:54 pm

I made this for dinner tonight because I’ve had some weird cravings for a grilled chicken salad lately and thought this picture looked so delicious I could eat it up. Jeremiah said the dressing was so good he wanted to drink a glass of it!

This recipe comes from family kitchen on babble.

Doesn't that look yummy?



– 1 large head of romaine or iceberg lettuce
– 2 lbs chicken breasts – I just used two and it was plenty
-4  hard boiled eggs (I used this recipe since I didn’t know how to boil an egg)
– 1 avocado- chopped
– 2 large tomatoes, diced- I just chopped up some cherry tomatoes we had that needed to be used
– 1 cup shredded Monterrey and Colby cheese (or crumbled blue cheese)


– 1 teaspoon lemon zest
– the juice of 1 lemon
– 3 tablespoons red wine vinegar
– 2 tablespoons agave syrup ( I just used honey)
– 1/4 cup olive oil


1. Grill chicken however you prefer

2. Add lettuce to a large bowl. Top with cooked and chopped chicken, chopped hard boiled eggs, avocados, tomatoes and cheese.

3. Combine lemon zest, red wine vinegar and agave syrup for salad dressing to a small bowl. Whisk in olive oil.


Yuuuummmmmmmyyyyyy 🙂


Spinach Apple Salad October 22, 2011

Filed under: Salads — RunningEatingLoving @ 8:05 pm

I made this the night we went out to Whittier fruit farm for some apple picking. It was pretty good and we would definitely make again.

This recipe is again courtesy of  All Recipes.


2 tablespoons apple cider vinegar

2 tablespoons vegetable oil

1/4 teaspoon salt

1/4 teaspoon sugar

1 cup diced unpeeled apples

1/4 cup chopped sweet onion – again we left this out

1/4 cup raisins

2 cups fresh spinach

2 cups fresh romanine – we just used spinach


1. In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple and raisins; toss to lightly coat. Cover and let stand for 10 minutes. Just before serving, combine spinach in a large bowl; add dressing and toss.


Marinated Salad

Filed under: Salads — RunningEatingLoving @ 7:58 pm

My mother in law also makes this all the time and it is my husbands favorite so of course I had to copy it from her. I dont know where she found this so I don’t have a link or picture 😦 I will take a picture of it next time I make it. I think that having photos of food makes it so much more appealing.


3.5 cups corn-drained

2 cups halved cherry tomatoes

1.5 cups cooked rigatoni

1 medium zucchini- halved lengthwise and thinly sliced

1/2 cup olives

1/3 cup tarragon vinegar

2 tablespoons olive oil

1.5 teaspoons dill weed

1 teaspoon salt

1/2 teaspoon ground mustard

1/4 teaspoon garlic powder

1/4 teaspoon pepper


1. In a large bowl combine corn, tomatoes, pasta, zucchini and olives

2. In a small bowl whisk vinegar, oil, dill, salt, mustard, garlic and pepper

3. Pour over mixture and toss to coat

4. Cover and refrigerate for a few hours


Strawberry Spinach Salad

Filed under: Salads — RunningEatingLoving @ 7:52 pm

I found this salad on one of my favorite recipe sites, all recipes. I have made it kaboodles of times and every time it was delicious. We had tried it with different fruit too such as cranberries, blueberries and dried fruits.


2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar – I think this is WAY too much so I usually use about 1/8th of a cup, but adjust accordingly to your liking

1/2 cup olive oil

1/4 cup white vinegar

1/4 teaspoon paprika

1 pack of strawberries- sliced

1 pack of spinach

handful of blanched and slivered almonds

1 tablespoon minced onions – we hate raw onions so I leave this out


1. In a medium bowl whisk sesame and poppy seeds, sugar, olive oil, vinegar and paprika. Cover and chill for 1 hour

2. combine spinach, strawberries and almonds, toss with dressing (remember to stir dressing because the sugar clumps and settles on bottom)