Can someone explain to me how it’s almost May and there was snow falling outside my window yesterday morning?! With an extremely active toddler who loves the outdoors, no matter the weather, it’s safe to say I am more than ready for spring temps.
I’m also ready for all of the other things that come with spring and warmer weather. Grilling and patio season, for example. Oh and farmers market and planting my garden. I am simply too anxious for all of these things and mother nature just doesn’t seem to care.
Oh and how about this reason to be SO ready for spring and the farmers market: Spring Vegetable Cobb Salad! Basically all of the delicious spring produce in one amazingly bacon-filled salad. I mean, bacon is the reason the cobb salad is so popular, right? Okay, I guess there is the hard boiled egg and CHEESE.
Speaking of the cheese, I used GO VEGGIE Lactose Free Cheddar Shreds in this salad. While I’m not lactose-free, I do like using GO VEGGIE products in my day-to-day life, as it’s lower in saturated fat, calories, and cholesterol than regular cheese. It’s the perfect stand-in when you want to keep things on the lighter side but still get that hankering for cheese.
Okay, so aside from the bacon, egg, and cheese, what else do we have going on in this salad? Diced chicken, lots of snap peas, creamy avocado, and crunchy radishes! I also added steamed asparagus and artichoke hearts when I made this a couple of weeks ago which were also yummy additions.
To pull it all together I drizzled it with a homemade buttermilk herb dressing. I considered doing an herb vinaigrette, but I really feel like one of the best things about a cobb salad is the creamy dressing. Whether it’s ranch or bleu cheese, it’s just not a cobb salad without it.
The creamy buttermilk herb dressing is basically a homemade ranch, although I’m not sure what qualifies a dressing to be called “ranch.” So I’m just sticking with buttermilk herb dressing.
It is super easy and full of flavor and I’m pretty sure Marc will never let me go back to buying bottled dressing ever again. He has been eating salads DAILY for lunch since I made these (they package up super well for lunches with the dressing on the side!) and I couldn’t be more proud.
This is the guy who typically brings a PB&J to work for lunch. Now his coworkers can stop judging me for sending my dismal lunch packing.
For the dressing:
- ½ cup mayonnaise I used olive oil mayo
- ½ cup milk
- juice from 1/2 lemon
- 1 teaspoon dijon mustard
- ¼ cup fresh parsley
- 2 tablespoons fresh basil
- 1 tablespoon fresh chives
- ½ teaspoon garlic powder
- ¼ teaspoon salt
For the salad:
- 3 romaine hearts chopped
- 3 hard boiled eggs peeled and sliced
- 6 slices bacon cooked
- 16 ounces chicken tenders cooked and diced
- 4 radishes sliced
- 1 cup snap peas sliced
- 1 avocado diced
- ½ cup GO VEGGIE Cheddar Shreds or any cheddar cheese
- Other salad topping ideas: artichoke hearts steamed asparagus, green onions
- To make the dressing, combine all dressing ingredients in food processor and blend until well combined.
- To make the salad, evenly divide salad ingredients between desired number of plates.
- Top with dressing.
- Serve and enjoy!
- *Note: these salads make great leftovers! We love to divide them into individual portions in tupperware without the dressing, and when it’s time to eat we put on the dressing. It makes for a quick and easy lunch!
This post was sponsored by GO VEGGIE, but all opinions and recipe are my own. Thank you for allowing me to share the brands I love with you!