Cobb Salad With Buttermilk Ranch Dressing Recipes

COBB SALAD WITH BUTTERMILK RANCH DRESSING

Steps:

• In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

COBB SALAD AND BACON BUTTERMILK DRESSING

Steps:

• Arrange the lettuce on a platter, then top with rows of the peppers, cucumbers, onions, tomatoes, avocados, cheese and eggs. Drizzle the Bacon Buttermilk Dressing over the top and serve.
• Place the buttermilk, sour cream, lemon juice, mustard, chili powder, salt, pepper and bacon in a food processor and process until combined. Chill until ready to serve.

COBB SALAD WITH HAM AND HOMEMADE DRESSING

Steps:

• Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined.
• Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined.
• Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.

COBB SALAD

Steps:

• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Divide shredded lettuce among individual plates.
• Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
• Drizzle with your favorite dressing and enjoy.

PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING

Steps:

• Toss the chopped romaine with 1/2 cup of the BBQ Ranch Dressing and evenly distribute among four serving bowls. Top each with some croutons, tomatoes, cheese, corn, hearts of palm, avocados and Pulled Pork. Serve with the remaining 1/2 cup dressing on the side.
• Preheat the oven to 300 degrees F.
• In a medium bowl, add the sugar, garlic powder, onion powder, paprika, pepper, salt and cayenne, and mix until combined.
• Rub the pork with the spice mix and place in a high-sided baking dish. Pour the stock in bottom of the pan, then squeeze the orange juice over the pork and toss in the rinds. Cover with foil and bake until the pork starts to fall apart, 4 hours.
• Remove the orange rinds from the pan and discard. Cool the pork to handle, and then shred and mix with the cooking liquid.
• In a large bowl, mix together the mayonnaise, sour cream, buttermilk, BBQ sauce, parsley, chives, dill, lemon juice, mustard, pepper, cayenne and garlic. Season the dressing with salt.

COBB SALAD WITH CUCUMBER-RANCH DRESSING

Steps:

• On large serving platter or in 13x9-inch (3-quart) glass baking dish, arrange salad ingredients in rows or if desired, arrange individual salads on lettuce-lined plates.
• In medium bowl, mix dressing ingredients. Serve dressing with salad or spoon dressing over individual salads.

CHICKEN COBB SALAD WITH HOMEMADE RANCH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
• Place the chicken on a greased roasting tray and season both sides with salt and pepper.
• Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
• Let the chicken rest for 5 minutes before dicing.
• In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss.
• Portion the salad among serving bowls and top with more dressing, if desired.
• Enjoy!