Refresh Your Post-Holiday Cravings with This Heavenly Low-Calorie Cobb Salad Dressing

 

After indulging in all the rich holiday feasts, nothing hits the spot like a fresh, crisp Cobb salad. I had some leftover turkey begging to be used, so I cubed it up and tossed it into a classic Cobb—only to discover that this iconic salad actually has its very own signature dressing! It originated at the legendary Brown Derby restaurant in Hollywood (who knew? I certainly didn’t until recently).

I decided to make a lighter version of the classic, and with my lemon tree still loaded with beautiful Meyer lemons, I plucked one and added its fresh juice. Let me tell you—this dressing is absolutely heavenly. Tangy, bright, perfectly emulsified, and surprisingly low in calories thanks to the addition of water and a balanced oil ratio. It’s the perfect post-holiday reset that doesn’t sacrifice flavor. 

Whether you blend it in a mini food processor, shake it in a jar, or use an immersion blender, it comes together in minutes. Drizzle it over your favorite Cobb salad loaded with turkey, bacon, avocado, eggs, tomatoes, and blue cheese, and prepare for pure salad bliss.

Low-Calorie Cobb Salad Dressing

Adapted from mollyshomeguide.com

⅔ c. vegetable oil

⅓ c. extra virgin olive oil

⅓ c. red wine vinegar

Juice from ½ Meyer lemon (or regular lemon)

¼ c. water

1½ T. Dijon mustard (I love Pommery for its texture)

2 t. Worcestershire sauce

1 t. sugar

1 garlic clove, finely minced

¼ t. kosher salt (or to taste)

Copious freshly ground black pepper (to taste)

Place all ingredients into a mini food processor, blender, or quart-sized mason jar.

 If using a processor or blender: Secure the lid and pulse/blend on high until fully combined and emulsified.

 If using a jar: Seal tightly and shake vigorously until the dressing is smooth and cohesive.

 Taste and adjust seasoning if needed—add more pepper or salt as desired.

 Serve immediately over your Cobb salad, or store in an airtight container in the refrigerator for up to a week. Shake well before each use.

This dressing is light, vibrant, and the fresh lemon truly makes it sing. Your post-holiday salads will never be the same!

 

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Hearts of Palm and Olive Salad

This is one of those salads that came into being as a result of cleaning out partially used containers in the fridge. I almost added capers to this, but I had too many of them left over to be able to finish that jar. It is a beautiful salad, hearty, and suitable enough for company. The next time you are looking for inspiration, you might consider shopping your fridge. In the meantime, I highly recommend this salad. 

Hearts of Palm and Olive Salad

For vinaigrette:
1/3 c. cider vinegar
½ t. salt
1½ t. sugar
¼ t. dry mustard
¼ t. freshly ground black pepper
1 t. garlic salt
½ c. vegetable oil

Place all dry ingredients into the bottom of a medium-size mixing bowl in with together until blended. Whisk in vinegar to blend. Slowly add oil in a stream, whisking constantly to emulsify. Store in the refrigerator until ready to use will keep up to a week.

1 14-oz. jar Melissa’s Hearts of Palm
6 oz. deli ham, cut in julienne strips
¼ c. crumbled feta
1 c. mixed olives
1 head Romaine lettuce, cleaned and torn

Prepare vinaigrette; set aside. In a medium bowl combine hearts of palm, ham, feta, and mixed olives. Toss with dressing until well coated. Add Romaine lettuce, toss to combine. Serve.

 

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