Harvest Cobb Salad
The perfect fall salad with the creamiest poppy seed salad dressing. So good, you’ll want to make this all year long!
Dovetailing Tip: When cooking bacon for todays salad cook an additional 8 slices to be used in Bacon and Pea Macaroni and Cheese on day 3 and in BBQ Chicken Cobb Salad on day 5.
When preparing the eggs for this cobb salad cook an additional 10 eggs to be used day 5 in the Harvest Cobb salad and in the Greek Yogurt Egg Salad Sandwiches.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 slices | bacon, diced |
| 2 | large eggs |
| 6 cups | chopped Romaine lettuce |
| 1 | apple, diced |
| 1 | pear, diced |
| 1/2 cup | fisher nuts pecan halves |
| 1/3 cup | dried cranberries |
| 1/3 cup | crumbled goat cheese |
| 1/3 cup | mayonnaise |
| 1/4 cup | milk |
| 2 tablespoons | sugar |
| 1 tablespoon | apple cider vinegar |
| 1 tablespoon | poppy seeds |
Directions:
To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
Serve immediately with poppy seed dressing.
Source: damndelicious.net
