Fall Favorite Foods: Harvest Cobb Salad

Today’s recipe is such a favorite for us in the south. It’s still hot here right now so typical fall foods are not desirable. So this salad is a winner when it’s super hot outside.

Today’s recipe is the Harvest Cobb Salad.

INGREDIENTS: 

  • 4 slices bacon, diced
  • 2 large eggs
  • 6 cups chopped romaine lettuce
  • 1 apple, diced
  • 1 pear, diced
  • 1/2 cup Fisher Nuts Pecan Halves
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled goat cheese

FOR THE POPPY SEED DRESSING

  • 1/3 cup mayonnaise
  • 1/4 cup milk
  • 2 tablespoons sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon poppy seeds

Directions

  1. To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside.
  2. 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; set aside.
  3. 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.
  4. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
  5. Serve immediately with poppy seed dressing.

I hope you enjoy this recipe as much as we do.

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