recipes

{Recipe} Cosi Signature Salad Knock-Off

by Sally on January 28, 2015

COSI Signature Salad Knock-Off -- Real Mom NutritionI’ve got a thing for restaurant salads.

But I’ve also got a thing called a budget. So I try not to eat out very often, recreating my favorite salad combos at home instead. At Cosi, the Signature Salad is my go-to order. The salad base is easy: A bed of mixed greens topped with Gorgonzola cheese and studded with red grapes, pistachios, pears, and dried cranberries.

But oh, the dressing. The Sherry Shallot Vinaigrette that’s so good I want to drink it straight from the little plastic cup. I went off the rails trying to figure out that dressing. (The task was made even harder without sherry vinegar. I’m morally opposed to sharing recipes that use ingredients not commonly found at the grocery store.)

An entire afternoon, multiple bottles of olive oil, and too many shallots later, I had mixed up about a half dozen variations, including recipes from copycat Cosi Signature Salad blog posts just like this one. But none of them seemed right.

I became a little obsessed. My kitchen reeked of vinegar. I bumped into a friend at the store while I was carrying a shopping basket full of nothing but shallots. As I looked at her with what I’m sure were those cartoon swirly eyes and explained that I was desperately trying to recreate the Sherry Shallot Vinaigrette from the Cosi Signature Salad, even I heard the cray-cray in my voice. I hit rock bottom when I found myself standing at the stove, caramelizing shallots. Who has time to caramelize shallots for salad dressing? I don’t.

COSI Signature Salad Knock-Off -- Real Mom NutritionI was ready to give up when I stumbled on a recipe for Shallot Vinaigrette from Sarah’s Cucina Bella. In one exhausted, last-ditch effort, I whisked together a batch, making a couple of small modifications. Then I tasted it against the Cosi dressing.

At long last: Yes.

Cosi Signature Salad Knock-Off -- Real Mom Nutrition

5.0 from 1 reviews
Cosi Signature Salad Knock-Off
Author: 
Serves: 2
 
Ingredients
  • 2.5 ounces mixed greens (half of a 5-ounce box)
  • ¼ cup shelled pistachios
  • ¼ cup red grapes, halved
  • ¼ cup Gorgonzola cheese
  • 1 pear, chopped
  • 2 tablespoons dried cranberries
  • ½ shallot, peeled and finely minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ¼ cup olive oil
  • salt and pepper to taste
Instructions
  1. In a large bowl, combine salad greens, pistachios, grapes, cheese, pear, and dried cranberries.
  2. In a small mixing bowl, combine minced shallot, vinegar, mustard, honey, and olive oil and whisk until thoroughly combined. Add salt and pepper to taste.
  3. Drizzle desired amount of dressing on salad and toss well to coat.
  4. Store leftover dressing in an airtight container in the refrigerator for up to five days.

COSI Signature Salad Knock-Off -- Real Mom NutritionFor more recipes using Grapes From California in salads, go here.

Disclosure: I’m happy to be working with Grapes from California as a Blogger Ambassador. I am compensated for my time. All opinions expressed are my own.

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Peanut Butter Cookie Sandwiches from Real Mom NutritionTurning 40 didn’t bother me. I jumped the gun and went through all the milestone’s complicated emotions when I turned 39. By the time my 40th came around, I was ready to embrace the next decade and savor the perks. Because everything they say is true: With age comes more confidence, clarity, and a certain je ne care pas. As in, my body doesn’t look like a model? I don’t care. Everyone doesn’t like me? I don’t care. I am 40, hear me roar.

What does turning 40 have to do with cookies? I’m part of a group of bloggers honoring fellow registered dietitian Regan Jones, who is turning the big 4-0 today. Regan is beloved in our profession for good reason. She’s been instrumental at building a strong online presence for dietitians. She co-founded Healthy Aperture, the only food blog photo sharing site moderated by dietitians and solely focused on healthy food blogs. She also co-founded Recipe Redux, a recipe challenge for food bloggers that marries taste and nutrition. And in person, she’s warm, funny, charming, and stylish–with a Southern accent that makes everything sound like a compliment (or at least something you should definitely agree with).

To celebrate Regan today, we were tasked with creating either a cocktail or a gluten-free treat. Since I’m not much of a drinker, I chose a dessert. These cookie sandwiches are based on my 4 Ingredient Peanut Butter Cookies, but I reduced the sugar and added a chocolate filling. I filled mine with melted chocolate chips, but you can also use Nutella or Justin’s Chocolate Hazelnut Butter, both of which are gluten free.

Peanut Butter Cookie Sandwiches from Real Mom NutritionA note about oats: Though oats don’t naturally contain gluten, they can become contaminated with gluten during growing or processing. Not a big deal if you don’t have to avoid gluten. A very big deal if you have celiac or a gluten intolerance. So if you want a gluten-free cookie sandwich, buy oats labeled “gluten free”.

Peanut Butter Cookie Sandwiches
Author: 
Serves: about 14 cookie sandwiches
 
Ingredients
  • 1 egg
  • 1 cup natural peanut butter
  • ½ cup gluten-free rolled oats
  • ⅓ cup granulated sugar (plus more for making criss-cross pattern on cookies)
  • ½ cup chocolate chips (or chopped chocolate)
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine egg, peanut butter, oats, and sugar and stir well.
  3. Roll into 1-inch balls and place onto ungreased baking sheet (or line with a baking mat such as Silpat)
  4. Dip fork into sugar and make a criss-cross pattern on top of each cookie, pressing down to slightly flatten cookies.
  5. Bake for 8-10 minutes or until tops look slightly dry.
  6. While cookies are still hot, press tops again with fork dipped in sugar, going over criss-cross pattern to flatten a second time. Allow cookies to cool.
  7. Heat chips in microwave on HIGH until melted, about 30-60 seconds, stirring halfway through.
  8. Spread chocolate on the bottom of a cookie and top with a second cookie. Repeat with rest of batch.
  9. Store cookies in an airtight container.

Peanut Butter Cookie Sandwiches by Real Mom NutritionSee more gluten-free desserts, plus some fun cocktails, below:

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{Recipe} Peanut Butter Breakfast Shake

September 16, 2014

Breakfast is not my fifth grader’s favorite meal of the day. (My first grader, on the other hand, practically jumps directly from his bed into a seat at the kitchen island with a spoon in his hand.) I invented this breakfast shake one morning to sweeten the deal. It’s something fun and filling. I also love that it’s […]

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16 Yummy Ways To Get More Whole Grains

September 5, 2014

Switching from refined grains to whole grains is really a no-brainer for health. Unlike refined grains (think bread and pasta made with white flour), whole grains contain all the naturally-occurring parts of the grain. That means more protein, fiber, vitamins, and minerals–and according to research, maybe even a lower risk of cardiovascular disease and type 2 diabetes […]

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{Recipe} An Easy & Delicious Cinnamon Quick Bread From 100 Days Of Real Food

September 3, 2014

Like so many others, I’ve followed Lisa Leake’s blog 100 Days of Real Food for several years. For those who don’t know the backstory, what started as her family’s experiment to eat no processed foods for 100 days (bringing separate food to parties, eschewing all white flour and sugar, and avoiding anything in a package with […]

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