I’m over winter. Officially over winter. After getting a foot of snow here in Minneapolis last weekend, I am begging it to stop. I’m screaming uncle. I’m ready to move on to sunny days and warm temperatures. It is time for salads on the deck with a good book. Like this Cobb Salad with Creamy Gorgonzola Dressing.
I’m not going to lie, a salad is not the first thing I usually gravitate towards when I’m hungry (macaroni and cheese anyone?) but after what seems like a never-ending winter, I’m feeling the need for fresh food. Fresh vegetables. Fresh fruits. Fresh, homemade dressings. And I have a few tricks to make your salads crave-worthy.
Starting with your mixed greens. The best salad tip is to use a chef’s knife to chop your lettuce/spinach/mixed greens into bite sized pieces, previous to building your salad. I can’t explain why this improves every salad I’ve ever made, but it does. If you’ve never done this, try it next time, I bet you’ll agree.
As for the toppings on the Cobb Salad, choose fresh produce. Also chop your toppings into bite sized pieces so they are easier to eat. And with all of it’s various textures, this is a great salad to use to introduce your kids to the wonders of salad. Chicken, eggs, and bacon fill this salad with protein so it’s a salad that actually stays with you.
This Cobb Salad with Creamy Gorgonzola Dressing is infinitely customizable. Don’t like bacon? (what? is that even a thing?) No problem-just leave it out. Don’t eat tomatoes? Weird, but OK, add more avocado instead. Want to save time? You can buy precooked hard boiled eggs, precooked rotisserie chicken and even precooked bacon crumbles. If you do this, salad prep takes less than 10 minutes, including making the dressing!
Finally the dressing. For me, this is the part that makes or breaks a salad. For many years I just grabbed whatever bottle of dressing looked best at the grocery store. That’s not necessarily wrong, and recently several companies have come out with more natural, preservative free versions of our favorites. But true salad enlightenment came when I figured out how easy it is to make your own salad dressing at home. After conquering this Creamy Parmesan Dressing, I decided to develop a recipe for my favorite type of dressing- Creamy Gorgonzola Dressing. Perfect for the Cobb Salad with Creamy Gorgonzola Dressing! If you have 5 minutes, you can make a delicious, greek yogurt based, homemade dressing that will make this salad crave-worthy.
Cobb Salad with Creamy Parmesan Dressing
This is the perfect protein packed salad, compete with a creamy Greek Yogurt based Gorgonzola Dressing. Teach your kids to love salad with this kid friendly salad full of chicken, bacon and avocado.
Creamy Gorgonzola Dressing
- 1 cup Greek Yogurt
- 1/2 cup Buttermilk
- 2 Tablespoons Mayonnaise
- 1 Tablespoon white wine vinegar
- 4 ounces Gorgonzola cheese crumbled
- 2 Tablespoons scallions chopped
- 1/2 teaspoon salt
- spinach or mixed spring greens chopped
- rotisserie chicken chopped
- cherry tomatoes quartered
- avocado sliced
- bacon crumbled
- hardboiled egg sliced
- gorgonzola cheese crumbled
Creamy Gorgonzola Dressing
Whisk all dressing ingredients in a medium sized bowl.
Transfer to a glass container and chill until ready to use.
Quantities will depend on how many salads you are making, and how much you like each ingredient, so quantities are not listed specifically.
Arrange spinach or mixed greens on individual plates.
Arrange salad toppings in lines on top of the greens.
Drizzle Creamy Gorgonzola Dressing over salad.
- Calories provided are for 2 Tablespoons of Creamy Gorgonzola Dressing. Calories for the entire salad will be dependent on your portion size and amount of toppings.
- If your Creamy Gorgonzola Dressing is too thick, thin with an additional teaspoon or two of buttermilk.
- I find store bought rotisserie chicken to be the easiest to use for this recipe, but certainly feel free to slice cooked chicken breasts if you prefer.
Do you have a favorite homemade dressing? Let us know in the comments below!
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