COBB SALAD AND BACON BUTTERMILK DRESSING
Provided by Nancy Fuller
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Arrange the lettuce on a platter, then top with rows of the peppers, cucumbers, onions, tomatoes, avocados, cheese and eggs. Drizzle the Bacon Buttermilk Dressing over the top and serve.
- Place the buttermilk, sour cream, lemon juice, mustard, chili powder, salt, pepper and bacon in a food processor and process until combined. Chill until ready to serve.
COBB SALAD
This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.
Provided by Bill
Categories Salad
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Divide shredded lettuce among individual plates.
- Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
- Drizzle with your favorite dressing and enjoy.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 10.2 g, Cholesterol 179.1 mg, Fat 39.9 g, Fiber 4.1 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 915.2 mg, Sugar 5 g
PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING
Provided by Amanda Freitag
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Toss the chopped romaine with 1/2 cup of the BBQ Ranch Dressing and evenly distribute among four serving bowls. Top each with some croutons, tomatoes, cheese, corn, hearts of palm, avocados and Pulled Pork. Serve with the remaining 1/2 cup dressing on the side.
- Preheat the oven to 300 degrees F.
- In a medium bowl, add the sugar, garlic powder, onion powder, paprika, pepper, salt and cayenne, and mix until combined.
- Rub the pork with the spice mix and place in a high-sided baking dish. Pour the stock in bottom of the pan, then squeeze the orange juice over the pork and toss in the rinds. Cover with foil and bake until the pork starts to fall apart, 4 hours.
- Remove the orange rinds from the pan and discard. Cool the pork to handle, and then shred and mix with the cooking liquid.
- In a large bowl, mix together the mayonnaise, sour cream, buttermilk, BBQ sauce, parsley, chives, dill, lemon juice, mustard, pepper, cayenne and garlic. Season the dressing with salt.
COBB SALAD WITH BUTTERMILK RANCH DRESSING
Get three of your five-a-day from this chicken and bacon salad, which can be adapted to use leftover turkey and is packed with protein and vitamins
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.
Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 2.5 milligram of sodium
CHICKEN COBB SALAD WITH HOMEMADE RANCH RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, black pepper, large head romaine lettuce, red onion, cherry tomato, avocado, eggs, bacon, greek yogurt, milk, white vinegar, fresh parsley, fresh dill, onion powder, garlic powder, black pepper, salt
Provided by Joey Firoben
Categories Lunch
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F (200°C).
- In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
- Place the chicken on a greased roasting tray and season both sides with salt and pepper.
- Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
- Let the chicken rest for 5 minutes before dicing.
- In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss.
- Portion the salad among serving bowls and top with more dressing, if desired.
- Enjoy!
Nutrition Facts : Calories 484 calories, Carbohydrate 13 grams, Fat 27 grams, Fiber 3 grams, Protein 43 grams, Sugar 8 grams
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