The last salad I made for our BBQ was this Harvest Cobb Salad with poppy seed dressing by

Serves: 4 Prep Time: 10 Minutes Cook Time: 20 Minutes


  • 4 Slices Bacon, diced
  • 2 Large Eggs
  • 6 cups Romaine lettuce, chopped
  • 1 Apple, diced
  • 1 Pear, diced
  • 1/2 cup Pecan Halves
  • 1/3 cup Dried Cranberries
  • 1/3 cup Goat Cheese, crumbled



  1. To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar, and poppy seeds in a small bowl; set aside.
  2. 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; set aside.
  3. 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 8-10 minutes. Drain well and let cool before peeling and dicing.
  4. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
  5. Serve immediately with poppy seed dressing.

All ingredients vary, this is a rough nutritional guide only…

Harvest Cobb Salad

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