Spinach And Bacon Cobb Salad |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
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Spinach is used as the green here with a special buttermilk dressing Ingredients:
dressing |
1/4 cup buttermilk |
1/4 cup sour cream |
1 small shallot, minced |
2 teaspoons cider vinegar |
3 ounces roquefort or other blue cheese, crumbled (3/4 cup) |
salt and freshly ground pepper |
1/2 pound lean slab bacon, sliced 1/4 inch thick and cut crosswise into thin strips |
3/4 pound spinach, large stems discarded |
1 small red onion, halved lengthwise and thinly sliced |
2 hard-cooked eggs, quartered |
Directions:
1. In a medium bowl, whisk the buttermilk with the sour cream, shallot and cider vinegar.
2. Stir in the blue cheese.
3. Season the dressing with salt and pepper.
4. In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes.
5. Using a slotted spoon, transfer the bacon to paper towels to drain.
6. In a very large bowl, toss the spinach with the red onion and bacon, then toss with the dressing.
7. Mound the salad on plates, top with the eggs and serve.
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