- 4
Ingredients
- Salad
- 3 Quart Oval Baker
- Yield: 4 servings
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- 3 eggs
- 8 slices bacon
- 1 red apple
- 1 pear
- 8 cups romaine lettuce, chopped
- 1 cup pecan halves
- 1 cup dried cranberries
- 1/2 cup crumbled feta cheese
- harvestcobbsalad_4 copy.jpg
- Dressing
- 1/2 cup mayonnaise
- 1/3 cup milk
- 1/4 cup sugar
- 1 1/2 Tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 1/2 Tablespoons poppy seeds
Preparation
Step 1
Place eggs in a small saucepan and completely cover with water. Cover pot and bring to a boil. Remove from heat and let sit for 15 minutes. Run under cold water. Peel eggs and cut into ¼ inch circles. Set aside.
Meanwhile place bacon in a large frying pan over medium-high heat. Cook until crispy, approximately 12 minutes. Remove from pan and place on paper towels to drain. Coarsely chop and set aside.
Fill your temp-tations® 3 quart oval baker with the chopped romaine lettuce. Place the bacon, sliced eggs, chopped apples, chopped pears, pecan halves, dried cranberries and feta on top in rows, keeping each topping separate from the others.
For the dressing, whisk all ingredients together and pour over salad. Serve immediately.