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!


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

1 cup mayo (I like Duke’s brand)

1/2 cup buttermilk

1/2 cup milk


Mix ingredients together with a whisk until combined. Add extra milk for a thinner consistency.  Let dressing sit in the refrigerator for an hour (or longer) before serving.