I love a Cobb Salad for several reasons. First, it’s delicious and everyone likes it (or parts of it).  Second, it can be made hours or a day in advance, so it’s great for busy nights.  Third, it makes great leftovers for lunch!


I sometimes like a homemade Blue Cheese Dressing, a Balsamic Vinaigrette, or just simply lemon juice for Cobb Salad.  But for this day, I made a really easy Ranch Dressing.


Cobb Salad with Ranch Dressing

serves 5-6


2 heads Romaine lettuce

 1/4 cup blue cheese, crumbled

4 strips cooked bacon, roughly chopped

3 hard boiled eggs, sliced

1 pint cherry tomatoes

2 boneless skinless chicken breasts, cooked and sliced

1 avocado, cubed


Arrange lettuce on a large serving platter. Top with the blue cheese, bacon, eggs, tomatoes, chicken, and avocado in neat rows. Season with salt and pepper, to taste, and serve with dressing on the side.

Ranch Dressing


1 package Hidden Valley Ranch dry mix

½ cup fat free plain Greek yogurt

¾ cup milk


Mix ingredients together with a whisk until combined. Add extra milk for thinner consistency.  Serve immediately or refrigerate overnight.