Sautéed Cabbage Cobb Salad Ingredients:
6 slices bacon, (nitrate and sugar free)
7 cups shredded cabbage
1 cup shredded carrots
1 Tbs olive oil
1 ½ cups diced tomatoes
½ of a cucumber, sliced and quartered
1 cup diced avocado
4 hard boiled eggs, (halved or diced)
Creamy Balsamic Dressing Ingredients:
2 Tbs balsamic vinegar
1 Tbs apple cider vinegar
¼ cup mayo
1 Tbs mustard
salt and pepper to taste
Lay the bacon onto a microwave safe plate in between paper towels. Microwave until crisp. ( I microwaved the bacon for 4 minutes, checked on it, and then microwaved it for another 2 minutes.) Crumble up the bacon into pieces.
Mix the cabbage and carrots together in a large bowl. Take 2 cups of the cabbage-carrot mixture and set it aside. Then, put the rest of the shredded cabbage and carrots into a frying pan with 1 Tbs of olive oil. Sauté over medium-high heat until the cabbage has softened and wilted. This should take about 5-7 minutes ( it depends on how thin the cabbage is shredded).
Put the sautéed cabbage into a large bowl. Add the 2 cups of raw shredded cabbage and carrots and mix. Add the diced tomatoes and cucumbers and mix again.
Next, make the Creamy Balsamic Dressing. Put the balsamic vinegar, apple cider vinegar, mayo and mustard into a bowl. Mix. Add salt and pepper to taste. [This should make about 1/2 cup of dressing. ] Add half of the dressing to the salad and mix. ( Note: you can add more dressing later if you feel that the salad needs more, or sprinkle some on top of the finished salads, OR cook some chicken in the remaining dressing)
Add the crumbled bacon, and diced avocado to the salad and mix. Note: if you are not going to eat this salad right away, don’t put the bacon in or it will get soggy.
Serve the salad and top with hard boiled eggs (either halved or diced). You can also put the eggs into the salad and mix too. Serves 4