Deli Cobb Salad
with creamy yogurt dressing
I love hearty salads during the summer, and one shortcut I love to use is to take advantage of deli meat. It's a quick and easy way to add some protein to an easy dinner.
Ingredients
- Eggs - 4
- Deli meat - 1 lb , chopped ((your choice - I like turkey))
- Cherry tomatoes - 2/3 pint , halve
- Corn - 3 cobs , kernels shaved off
- Romaine hearts - 2 , chopped
- Yogurt, plain or Greek - 1/4 cup
- Olive oil - 1/3 cup
- Lemon juice - 1/3 cup
- Garlic - 1 clove , peeled
- Cilantro - 1/4 bunch
- Avocado, small - 2 , cubed
Prep
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Make hardboiled eggs - Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll egg against a hard, flat surfact to break up shell, and then peel. (Can be done up to 5 days ahead)
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Deli meat / Tomatoes / Corn / Romaine - Prep as directed. (Can be done up to 3 days ahead)
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Make dressing - Blend yogurt, olive oil, lemon juice, garlic, and cilantro in a blender or using an immersion blender. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
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Make
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Cube avocado and chop eggs.
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Form a bed of romaine lettuce and layer all other ingredients on top. Let everyone dress their own salad.
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