Summery Cobb Salad with Buttermilk Dressing
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
This riff on the classic cobb is almost too gorge to eat.
Ingredients
1/4 c. plus 1 tbsp. Greek yogurt
2 tbsp. lemon juice
2 tsp. Dijon mustard
1 small garlic clove, minced
1/2 c. low-fat buttermilk
2 tbsp. chopped fresh parsley (or chives)
kosher salt
Black pepper
4 slices bacon
2 hearts Romaine, halved, cored, and chopped (about 8 cups)
1 avocado diced (1 cup)
1/2 pt. Grape Tomatoes, halved lengthwise
1 large ear corn, kernels removed (1 cup)
1 c. shredded rotisserie chicken
Instructions
In a medium bowl, whisk together yogurt, lemon juice, Dijon, and garlic. Slowly pour in buttermilk, whisking constantly. Whisk in parsley and season with salt and pepper. Place in fridge until ready to use.
In a large skillet over medium-high heat, cook bacon until brown and crisp, about 8 minutes. Drain on a paper towel-lined plate until cool, then crumble.
Place lettuce in a large bowl. For a pretty presentation, arrange toppings into colorful stripes: avocadoes, tomatoes, corn, bacon, and chicken. Drizzle with buttermilk dressing and serve.
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