Hi! My name is Emily and I'm a writer, a wife to Nick and mother to two very sweet little girls named Daisy and Ella. We live in a quaint little town outside Philadelphia, PA, with our two black lab sisters.


I started this blog as a way to stay connected with friends and family after Daisy was born and it has now become a home for musings on everything from our favorite family recipes, books, travel destinations and, ultimately, my quest to balance work, life, self-care and family - all while staying grateful. Happy reading!

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Rainbow Cobb with Lemon Champagne Vinaigrette

January 25, 2018

 I continue to be a horrendous food photographer (pls ignore the plastic bag in the background)


I posted this salad in my Instagram stories and got a flood of messages asking for the recipe, so, here you are my loves. I LOVE a good Cobb salad. Who doesn’t love an excuse to put bacon in a salad? But THIS cobb salad is better than any you will find in a restaurant. It’s filling, it’s salty, it’s tangy, it’s got crunch and best of all: it’s a stunner. This is a staple in our household all year long and it serves many purposes:


Brunch or Lunch for Company

Use an oblong serving dish and lay out the salad components in a rainbow over a bed of greens. The colors are stunning and as they say, you eat with your eyes first!


Lunch on the Go

This salad is beautiful layered into a Mason Jar (pack vinaigrette separately), or, packed in Tupperware with the various components laid out in sections.


Quick Weeknight Dinner

Chances are, you have a majority of the ingredients for this salad on hand at any given time. This salad comes together in 10 minutes and is super filling but super healthy. You can assemble different variations of the components for picky eaters (IE Daisy only likes hard boiled eggs and corn this week so we made her a bowl of that). Add some grilled chicken for extra heft.



Salad greens – I like baby kale mixed with butter lettuce or romaine for this one
Cherry Tomatoes
Crispy Bacon (Applewood-smoked is my favorite)
Hard boiled eggs, quartered or sliced
Avocado, thinly sliced
Blue cheese, crumbled
Red onion, sliced – or marinated*


Instructions: lay out a bed of lettuces (after washing thoroughly!) then arrange components section by section. With respect to the onions, you can use raw or marinated if you have them. I love this quick approach to marinating onions which I highly recommend keeping on your kitchen counter at all times to add pizzazz to salads and sandwiches (I leave out the oregano because I hate dried herbs).


Lemon Champagne Vinaigrette

Juice of 1 Meyer Lemon
2 Shallots or 1 clove garlic
Dijon Mustard
Champagne Vinegar
Agave or honey
Dash of hot sauce


Instructions: Whir all ingredients in food processor until smooth. Keep adding and tweaking until things taste right. I never measure anything, just eyeball and taste. You can also mix these in a bowl if you finely mince the shallot or garlic. If you don't have champagne vinegar, apple cider vinegar is the best substitute - or white balsamic - but please buy champagne vinegar. It's such a delight. This is my favorite kind, about $8 at Whole Foods.


Enjoy everyone ❤

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