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California Cobb Salad

Soups and Salads



A healthier take on the traditional Cobb Salad, this recipe features a savory miso ranch dressing for an Asian-inspired twist.

Ingredients for Salad

  • 8 cups little gem lettuce, torn into pieces
  • 1/2 pint cherry tomatoes, halved
  • 2 pieces nitrate-free turkey bacon, cooked and chopped into small pieces
  • 1 hard-boiled egg, chopped
  • 1/4 cup feta cheese, crumbled

Ingredients for Dressing

  • 1/3 cup non-fat Greek yogurt
  • 1/4 cup mayonnaise
  • 3 tbsp. white miso
  • 1/3 cup buttermilk
  • 3 tbsp. finely chopped chives
  • 1 tbsp. finely chopped parsley
  • 1 tbsp. finely chopped dill
  • 2 garlic cloves, minced
  • 2 tsp Dijon mustard
  • 1 pinch smoked paprika
  • 1 pinch ground cayenne
  • 1 tbsp. rice vinegar
  • 1 pinch kosher salt, or to taste

Directions

  1. Make the dressing: Combine the yogurt, mayo, and miso in a bowl. Stir with a fork until smooth. Add the buttermilk and stir. Add the rest of the ingredients and adjust taste as needed: more vinegar for pucker and thickness, more mayo or yogurt for richness and thickness, or more Dijon and cayenne for kick. Chill until serving.
  2. Make the salad: Combine lettuce, tomatoes, bacon, and egg in large mixing bowl and toss well with dressing. Top with crumbled feta cheese and serve cold.



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