Harvest Cobb Salad

By PineyCook

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

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from damndelicious.net

Preparation

Step 1

To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; 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; 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.

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.

Serve immediately with poppy seed dressing.