Cobb salad with buttermilk ranch dressing

Cobb salad with buttermilk ranch dressing

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Serves 2

Get three of your five-a-day from this chicken and bacon salad, which can be adapted to use leftover turkey and is packed with protein and vitamins

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
472
protein
43g
carbs
8g
fat
30g
saturates
8g
fibre
4g
sugar
7g
salt
2.5g

Ingredients

  • 2 Baby Gem lettuces, leaves separated
  • 1 avocado, stoned and sliced
  • 2 plum tomatoes, chopped
  • 3 rashers cooked crispy bacon
  • 140g/5oz cooked turkey breast or chicken, cut into bite-sized pieces
  • 2 hard-boiled eggs, chopped into chunks

For the dressing

  • 75ml buttermilk
  • 2 tbsp light mayonnaise
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped dill
  • ½ garlic clove, crushed

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Method

In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

Recipe from Good Food magazine, January 2012

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Comments

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broadhaven's picture

This is a lovely salad. So simple and the dressing makes it. Had cobb salad many times in America and this is definitely the best. Didn't have any buttermilk in so just looked online how to make it.

covetkaty's picture
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This is a really filling salad. I have this a couple of times a week now as it's just so simple, and the dressing you can make in advance and keep in a jar or bottle for the week (I really wouldn't recommend keeping it for longer than 5 days, it goes a bit gloopy).

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