No Reviews
You must be logged in to post a review.
Cobb Salad, Revisited
x
Print Options
Description
A Cobb Salad with a few new twists …
Ingredients
- FOR THE DRESSING:
- ¼ cups Greek Yogurt
- 1 teaspoon Dijon Mustard
- 1 teaspoon Spicy Brown Mustard
- 1 teaspoon Red Wine Vinegar
- 1 pinch Salt
- 2 teaspoons Water
- FOR THE SALAD:
- 1 bunch Kale, Cleaned And Cut Into Bite-size Pieces
- 1 whole Avocado, Peeled, Pitted, And Diced
- 3 slices Bacon, Cooked And Crumbled
- 1 cup Halved Cherry Or Grape Tomatoes
- ¼ cups Feta Cheese
- 2 whole Poached Or Fried Eggs (1 Per Serving)
Preparation
In a small bowl, whisk together the dressing ingredients, adding additional water 1 tablespoon at a time to reach your desired consistency. Set aside or refrigerate until you are ready to use it.
Just before serving, toss the kale with the dressing. Top with the avocado, bacon, tomatoes and feta cheese. Place a poached or fried egg over each serving. Serve immediately, preferably alongside some good, crusty bread.
Related Recipes
Mediterranean Skillet Seafood
by Lori Kemph | Mutt & Chops in
Salads
by Lori Kemph | Mutt & Chops in
Salads
Sweet and crispy Artisan Romaine topped with a skillet seafood salad...
Prep: Cook:
Serves: 2 Level: Easy
The Best Broccoli Salad
by Beth Pierce in
Salads
by Beth Pierce in
Salads
A family friendly broccoli salad with crisp bacon, onions, sliced almonds,...
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.