Harvest Cobb Salad

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 1 Apple
  • 1/3 cup Cranberries, dried
  • 1 Pear
  • 6 cups Romaine lettuce

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Mayonnaise

• Baking & Spices

  • 1 tbsp Poppy seeds
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/2 cup Fisher nuts pecan, Halves

• Dairy

  • 1/3 cup Goat cheese
  • 1/4 cup Milk

Found on damndelicious.net

Description

Ingredients

• 4 slices bacon, diced
• 2 large eggs
• 6 cups chopped romaine lettuce
• 1 apple, diced
• 1 pear, diced
• 1/2 cup Fisher Nuts Pecan Halves
• 1/3 cup dried cranberries
• 1/3 cup crumbled goat cheese
• 1/3 cup mayonnaise
• 1/4 cup milk
• 2 tablespoons sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon poppy seeds

Directions

• To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside. 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. 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. 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. Serve immediately with poppy seed dressing.