Cobb Salad with Garlic Ranch Dressing

This makes 4 dinner sized salads

Salad Ingredients:

1 bag triple hearts (Romaine hearts)

1 ½ cups cooked chicken, chilled and cut into 1” pieces

½ pound bacon (about 10 slices), cooked and crumbled

6 hardboiled eggs, peeled and diced

6 roma tomatoes chopped and seeded

1 cup blue cheese crumbled

2 ripe avocados, peeled and diced

Dressing Ingredients:

½ cup sour cream

½ cup maynoaise (I’m assuming you can use low fat of both sour cream and mayo)

¼ teaspoon minced garlic

¼ teaspoon paprika

½ teaspoon dry mustard

1 tablespoon sugar

¼ cup reduced-fat buttermilk

salt and pepper

Directions:

1. Place sour cream, mayo, garlic, paprika, dry mustard, sugar and buttermilk in a blender. Blend until sugar dissolves and dressing is smooth. Add salt and pepper to taste.

2. Place lettuce in a large salad bowl and add dressing to taste and gently toss.

3. Divide lettuce between plates and in rows top with the salad ingredients.