Cobb Salad


For the Salad

3 Romaine Lettuce hearts, chopped

8 Slices Bacon, cooked until crispy and cut into bite-size pieces

4 to 6 large Hard Boiled Eggs, sliced or chopped

1 1/2 cups Grape Tomatoes, sliced in half

1 large Avocado, cut into bite-size pieces

1 1/2 cups Monterey Jack Cheese, shredded
or Blue Cheese, crumbled, or Feta Cheese

For the Dressing

3/4 cup Mayonnaise

1/2 cup Sour Cream

1/2 cup Buttermilk

2 teaspoons Fresh Dill
or 3/4 teaspoon Dried Dill, finely diced

3/4 teaspoon Garlic Powder

3/4 teaspoon Onion Powder

2 teaspoons Sugar

2 teaspoons Dried Parsley or 2 Tablespoons Fresh

1/4 teaspoon fine Sea Salt

1 teaspoon Pepper

For the Salad

Pre heat oven to 350, then line a rimmed baking pan with parchment paper.

Arrange bacon slices side by side accost the pan.

Cook bacon at 350 for 15 to 20 minutes.
Check bacon at 15 minutes for crispness.

Remove bacon from pan and drain on paper towel-lined plate.

Cut or crumble into bite-size pieces.

Slice the tomatoes in half lengthwise.

Dice avocado into small pieces.

Sprinkle lemon juice on avocado to avoid browning.

Chop lettuce into small bite-size pieces.

Top with bacon, hard boiled eggs, tomatoes, avocado, and cheese.

For the Dressing

In a small bowl or shaker bottle, whisk mayonnaise, sour cream, and buttermilk until creamy.

Stir in finely diced dill, garlic powder, onion powder, sugar, parsley, salt and pepper.

Add more seasonings according to taste.

Chill for at least 30 minutes, or 2 hours for ideal time to allow dressing to thicken.

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