Tuesday, March 13, 2012

Cobb Salad

This past Christmas by brother Stephen gave my husband Tom bacon-of-the-month club (The perfect gift for Tom) This month we had a few strips left and I decided this was the perfect salad for both Tom and me to enjoy. This version is a little "lighter" then the original by using a low-fat buttermilk dressing, less blue cheese and bacon. Although it is a bit healthier, it is still just as flavorful as any cobb salad you've ever tried.

Cobb Salad
Serves 4

1 head butter or Boston lettuce-chopped
1 head of romaine lettuce-chopped
2 tomatoes-diced
1 avacado-diced
2 stripes of bacon-cooked and chopped
2 eggs-hard boiled and chopped
1 cup croutons
1/4 cup blue cheese

1/4 cup blue cheese
1 cup low-fat buttermilk
1/4 cup light mayo or greek yogurt (I like to use yogurt)
1 tbsp red wine vinegar
Salt and pepper 

1. In a large bowl combine all the salad ingredients (as seen above) and set aside in the refrigerator until ready to serve. 

2. To make the dressing combine blue cheese, buttermilk, mayo or yogurt, red wine vinegar, salt and pepper. Toss salad with dressing and serve. 

1 comment:

  1. I was also the recipient of a Bacon-of-the-Month Club! That's awesome! I would eat one pound with eggs/breakfast on a Sunday morning and the other pound would be for recipes! This looks DELICIOUS! Great photo!