A Delicious Cobb Salad with Homemade Ranch Dressing
Do you like cobb salad as much as I do? I think I may be a little obsessed actually. I love a good cobb salad with some delicious, high quality ranch dressing. It’s healthy, filled with lots of delicious vegetables, and is very filling. For this recipe, the dressing is key, and I think that might have been why I wouldn’t make it too often. I need to make the best ranch dressing for this salad, otherwise all that chopping would be in vain!
The best ranch dressing recipe
I have been working on perfecting my ranch dressing for quite some time now, and I am pretty confident that I have finally created the most perfect ranch dressing recipe. The best part?? You don’t need buttermilk! I feel like buttermilk is one of those ingredients that I never have on hand. Do you know what I mean? My ranch dressing recipe is going to rock your world, and the best part is you can use this ranch dressing for all your other favorite salads, and etc.
Cobb salad is best when made fresh and served immediately otherwise, it will get soggy. So save the dressing to add at the very end. Also, the dressing makes a lot, and I only used half so be mindful of that when you add it to your cobb salad.
If you don’t like too much dressing on your salad, start with 1/3rd of the dressing and you can gradually add more if you need. I used half of the dressing and it was plenty. The rest, I saved for salads I would make the next couple of days.
To store any extra ranch dressing, I would keep it in an airtight container in the refrigerator for no longer than 3 days.
Another way to enjoy this ranch dressing is to make it for a vegetable platter. You can use carrots, broccoli, cauliflower, cucumbers, tomatoes, or any other vegetables you like. One last thing I want to talk about is the variation of the lettuce. I used green and purple romaine lettuce, but you are more than welcome to use just romaine lettuce, or any other combination of your favorite lettuce.
I would absolutely love to hear feedback if you try this recipe, so please don’t be shy and share your thoughts! I hope you love this recipe and that it becomes your new go to favorite ranch dressing. It is definitely worth making it from scratch, I promise. Let’s dive in and enjoy! With love and light,
CookingwithRips
| Prep Time: 20 minutes | Cook Time: 25 minutes |
| Serves: 3-4 | Total Time: 45 minutes |
| Ingredients 6 cups chopped romaine lettuce (I used half green, half purple) 1/2 red onion (diced) 1 heaping cup cherry tomatoes (sliced) 1 cup cooked chopped beets (I used yellow beets) 8 oz package bacon 3 hard boiled eggs Dressing 1 cup sour cream 1/2 cup mayonnaise 2 tsp white vinegar 2 tsp onion powder 2 tsp garlic powder 1 tsp dried dill 1 tsp dried parsley 1 tsp salt 1/2 black pepper *Optional 1/4 cup blue cheese |
Instructions 1. First cook 1 medium sized beet until fork easily goes inside the beet. (I like to bring it to a boil then simmer for about 20-25 minutes) 2. Meanwhile, boil 3 eggs. 3. Next, cut the bacon into small squares and cook them in a large pan until they look crispy to your liking. 4. Chop lettuce set aside. 5. Chop red onions, cherry tomatoes, beets, and eggs and add them all to the lettuce. 6. Once bacon is cooked, dab the oils with a paper towel and add the bacon to the lettuce mixture. 7. Add and mix all the ingredients for the dressing. 8. Add to the salad just before serving and enjoy! |
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