Harvest Cobb Salad

Recipe From: Shae Johnson

I love having a hearty salad for dinner, especially in the summer. I made this one last night, and we all thought it was amazing! I made a few changes with the dressing: plain Greek yogurt instead of mayonnaise and used half the amount of sugar originally called for.  I thought each and every ingredient in this salad really added to the overall flavor.

Via

6 slices bacon, diced

2-3 large eggs

6 cups chopped romaine lettuce (I used a spinach/arugula mix)

1 apple, diced

1 pear, diced

1/2 cup Pecan Halves

1/3 cup dried cranberries

1/3 cup crumbled goat or feta cheese 

For the poppy seed dressing:

1/3 cup plain greek yogurt or mayonnaise

1/4 cup milk

1 tablespoon sugar

1 tablespoon apple cider vinegar

1 tablespoon poppy seeds

Instructions

To make the poppy seed dressing, whisk together greek yogurt or mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small mason jar; 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.