Harvest Cobb Salad
Prep time
Total time
Serves: 4
  • 4 slices bacon, diced (optional)
  • 2 large eggs
  • 6 cups chopped romaine lettuce
  • 1 apple, diced
  • 1 pear, diced
  • ½ cup Fisher Nuts Pecan Halves
  • ⅓ cup dried cranberries
  • ⅓ cup crumbled goat cheese
  • Poppy Seed Dressing:
  • ⅓ cup mayonnaise (or substitute)
  • ¼ cup milk
  • 1 Tbs raw honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp poppy seeds
  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.
Recipe by fitlife.tv at http://fitlife.tv/5-salad-recipes-youll-fall-in-love-with_original/nutrition/