Summertime Cobb with “Creamy” Honey Balsamic Vinaigrette

Summertime Cobb with "Creamy" Honey Balsamic Vinaigrette Fete-a-Tete

This summertime cobb salad is easy to prepare in advance for a luncheon, brunch, or even dinner for a warm July evening. Duh, you can throw in any other vegetable that’s looking great at the market. You really can’t go wrong when you’ve got turkey bacon and goat cheese in the mix, are we right?

We’ve created this “creamy” vinaigrette using fat free Greek yogurt so it gives the texture and taste without the calories.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 1 head of Boston or romaine lettuce, washed and roughly chopped into bite-sized pieces
  • 1 avocado, diced into small cubes
  • 2 ears of fresh corn
  • 1 red bell pepper, chopped into small pieces
  • 4 slices of turkey bacon
  • 4 hard boiled eggs
  • 1 ½ cups cherry tomatoes, halved
  • 2 Tbsp. crumbled goat cheese or any other soft cheese you'd prefer
  • For the dressing:
  • 1 tsp. dijon mustard
  • 1 tsp. honey
  • 1/4 cup balsamic vinegar
  • 1 Tbsp. fat free Greek yogurt
  • ½ lemon, juiced
  • 1 Tbsp. olive oil
  1. Preheat oven to 400° F.
  2. Put the corn, still within the husk, into the oven. Allow it to cook for 20 minutes. At the same time, place the 4 slices of bacon on a cookie sheet and bake for 15 minutes, flip, and bake for another 5 minutes.
  3. Meanwhile, clean and cut up the lettuce, tomatoes, red bell pepper, and then prepare the eggs by cutting each in half.
  4. Once the bacon and corn are done, allow to cool and then chop bacon into small bits. Shuck the corn and then cut off the cob.
  5. Make the honey balsamic vinaigrette by combining all ingredients except the oil. Whisk in the olive oil. Season with salt and pepper and reserve on the side.
  6. Assemble the salad: Place the lettuce on the bottom and then compose the other elements on top for presentation purposes.

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