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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Spring Cobb Salad with Buttermilk Ranch Dressing Recipe

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This recipe for Spring Cobb Salad with Buttermilk Ranch Dressing is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12oz thin asparagus spears, trimmed
3 heads baby romaine
12oz grilled, chilled chicken breast, sliced
6 hard boiled eggs, peeled, halved or quartered
2 medium avocados, halved, peeled, seeded and sliced
8oz cheddar cheese, grated
8 small radishes, thinly sliced
1 small red onion, thinly sliced
6-12 slices bacon cooked crispy and broken into pieces
For dressing:
½ cup buttermilk
½ cup mayonnaise
1 tbsp chopped fresh parsley
1 tbsp thinly sliced chives
¼ tsp onion powder
¼ tsp dry mustard
¼ tsp salt
¼ tsp pepper
1 clove garlic, minced
Directions:
Directions:
Whisk all dressing ingredients in a small bowl and chill 30 min or keeps up to one week. Roast or briefly boil asparagus still keeping very crisp, chill. Lay out all salad ingredients for people to make their own salad or mix all salad ingredients in a large bowl. Serve dressing along side.

 

 

 

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