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Harvest Cobb Salad with Poppy Seed Dressing

Celebrate the Fall season with this big beautiful salad topped with homemade poppy seed dressing!
Course: Entrée, Salad
Cuisine: American

Ingredients

POPPY SEED DRESSING:

  • 1/3 c. mayonnaise
  • 1/4 c. milk
  • 2 T. granulated sugar
  • 1 T. apple cider vinegar
  • 1 T. poppy seeds

SALAD:

  • 4-6 slices bacon cooked crisp & crumbled
  • 2 lg. hard-boiled eggs peeled &diced
  • 6 c. mixed salad greens
  • 1 lg. Granny Smith apple diced
  • 1/2 c. pecan halves
  • 1/2 c. dried cranberries
  • 1/2 c. crumbled blue cheese

Instructions

POPPY SEED DRESSING:

  • In a small bowl, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds; refrigerate until ready to use.

SALAD:

  • 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. Crumble when cool; 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 10 minutes. Drain well and let cool before peeling and dicing.

To Assemble The Salad:

  • Place salad greens in a large bowl. Top with rows of cranberries, apple, pecans, bacon, eggs, and blue cheese. Serve immediately drizzled with poppy seed dressing.