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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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:
cup buttermilk
cup mayonnaise
1 tbsp chopped fresh parsley
1 tbsp thinly sliced chives
tsp onion powder
tsp dry mustard
tsp salt
tsp pepper
1 clove garlic, minced

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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