Cobb Salad

January 12 2017 – Bev Lightell


  • 2 C Fat-Free Plain Yogurt, divided
  • 4 Large Basil Leaves
  • ¼ C Parsley, stems removed
  • 2 T Chives, chopped
  • 1 T Lemon Juice
  • 1 T Honey
  • 1/8 t Pepper, freshly ground (add up to ¼ teaspoon additional Pepper if desired)
  • 2 T Fat-Free Mayonnaise
  • ½ t Salt (optional)

Place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture in a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve.

Note: Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. 


  • 8 C Romaine Lettuce, chopped (1 small head)
  • ½ C Cherry or Grape Tomatoes, halved
  • ¼ C Red Onion, thinly sliced
  • 1 C Cucumber, diced
  • 2 Slices Turkey Breast, cooked and cut into strips
  • 2 T Bacon Bits
  • 1 Egg, hard boiled and chopped
  • 1 ½ C Colby or Colby Jack Cheese, shredded

Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over slald and toss lightly.

Tagged: cheese, Colby, recipe, Salad


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