I absolutely LOVE a Cobb Salad from a nice restaurant.  But with everything going on, most places are closed or have limited services, and lets me honest we should all really just stay home.  This Cobb uses two of my FAVORITE pantry pulls, kraut and white beans.  Feel free to use this as inspiration and mix and match whatever ingredients you have left in your fridge.  Also, hard boiled eggs are a great way to stretch your eggs that might be going bad soon.

INGREDIENTS

1/2 head of romaine, chopped
1 avocado, diced
1/3c gorgonzola cheese
1/4c red onion, sliced thin
2 eggs
1/2c sauerkraut (I used Oregon Brineworks’ Beet Apple Kraut – see note below)
1/3c white beans
1 small zucchini, chopped
3 slices of bacon, cooked and chopped

Dressing:
2T balsamic vinegar
3T olive oil
Salt and pepper

INSTRUCTIONS

Put your eggs in a pot, fill the pot with water, enough to cover the eggs.  Bring to a boil on med-high, cover and remove from the heat.  Let eggs sit for 8 minutes then submerge in an ice bath while you prep the other ingredients, then chop up the eggs.  Assemble salad.  Whisk together dressing and toss.

ENJOY!