I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out the typical chicken for crunchy falafel that's just as satisfying.
Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove
Ingredients
Falafel
6ouncefalafel mix package
Dressing
1/2cupsour cream
1/4cupcucumberpeeled, seeded, chopped
1/4cup2% milk
1teaspoonItalian parsleyminced
1/4teaspoonKosher salt
Salad
4cupromaine lettucehand torn
4cupfresh spinach
2tomatoseeded and finely chopped
1 avocadopeeled and finely chopped
3/4cupfeta cheesecrumbled
8baconcooked and crumbled*can be omitted for vegetarian option
1/2cupolivesfinely chopped
3egg
Instructions
Hard Boiled Eggs
Fill a pot (large enough to accommodate all the eggs in a single layer) with water and bring to a boil. As soon as the water boils, gently add the eggs. Set a timer for 9 minutes, bring back to a boil, then turn down to a simmer. Meanwhile set up a bowl of ice water, and when the eggs are done transfer to ice water and allow eggs to cool until ready to use.
Falafel
Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel.
Dressing
In small bowl combine sour cream, cucumber, milk, parsley and salt. Whisk until thoroughly combined
Salad
In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens. Drizzle with dressing.
Reheating Instructions
Reheat falafel to desired temperature in the oven or microwave.