Harvest Cobb Salad

Serves: 4

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:


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


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

blog comments powered by Disqus