Updated: Dec 17, 2021
Looking for a salad to grace your holiday table this Christmas? Look no further, the Harvest Cobb Salad will definitely do the trick! It brings colours to the table with the use of bright and vibrant ingredients. This salad is also pretty adaptable, feel free to switch out any of the ingredients and make it your own!
4 slices bacon, diced
2 large eggs
6 cups chopped romaine lettuce
1 apple, diced
1 pear, diced
½ cup pecans
⅓ cup dried cranberries
⅓ cup crumbled goat cheese
⅓ cup mayonnaise
¼ cup milk
2 tablespoons sugar
1 tablespoon apple cider vinegar
1 tablespoon poppy seeds
To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl and set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing
Assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
Serve immediately with poppy seed dressing.
Recipe extracted from: