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Cobb Salads with Homemade Ranch Dressing {Recipe Redux} - Dietetic Directions - Dietitian and Nutritionist in Kitchener/Waterloo
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Cobb Salads with Homemade Ranch Dressing {Recipe Redux}

cobb salad recipe

Cobb Salads with Homemade Ranch Dressing {Recipe Redux}

Summer is here and it’s the perfect time to make your own fresh salads. Cobb salads are one of my favourite ways to choose a variety of ingredients and make them into a meal. You can also cut your veggies into different shapes (like ribbons or cut-outs) to add interest and variety. I enjoyed using fresh leftover ingredients later in the week to make a wrap, black bean salad and more green leaf salads.

 

Prep time: 15-20 minutes

Cook time: 10 mins

Serves: 2

 

Ingredients:

4 cups romaine lettuce, chopped

1 cup cherry tomatoes, sliced

½ cup cucumbers, sliced

3 hard boiled eggs (how to make perfect hard boiled eggs)

½ avocado, sliced

1/4 cup black beans

3 slices of prosciutto, crisped on fry pan

¼ cup blue cheese

 

Ranch Dressing:

1/3 cup 1% milk

1 tsp lemon juice

3 tbsp mayonnaise

2 tbsp red wine vinegar

pinch salt and pepper

 

Instructions:

  1. Prep your dressing by adding lemon juice to milk and letting it sit for 10 minutes to allow milk to sour. Alternatively, you could buy buttermilk.
  2. Add mayonnaise and red wine vinegar to milk and set dressing aside. Salt and pepper added to taste.
  3. Cut and clean romaine lettuce.
  4. Using a non-stick fry pan, crisp up prosciutto as an alternative to bacon.
  5. Dress your salad with desired toppings and drizzle dressing over top!

 

Enjoy!