Harvest Cobb Salad
30 min·American
Ingredients
- 4 slices bacon, diced
- 2 large eggs
- 6 cups chopped romaine lettuce
- 1 apple, diced
- 1 pear, diced
- ½ cup Fisher Nuts Pecan Halves
- ⅓ cup dried cranberries
- ⅓ cup crumbled goat cheese
For the poppy seed dressing
- ⅓ cup mayonnaise
- ¼ cup milk
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
Instructions
5 steps
- 1
To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve immediately with poppy seed dressing.
Progress
0 / 5 steps
