The cobb salad is the popular kid of the salad world. Topped with bacon, avocado and an egg, it’s full of good fats and some of the most loved Keto-friendly foods. Being a self-proclaimed ranch hater, for years I had been eating my cobb salads with blue cheese dressing. Until this. I was working on a homemade ranch recipe for my husband to get him to give up the bottled brand with the S-word in it. I took a little taste and fell in love—it’s creamy perfection that converted this ranch hater!
MAKES: 1 serving
1 SERVING: 429 Calories, 37 g Fat, 6 g Carbs, 16 g Protein
½ cup (120 ml) mayo
½ cup (120 ml) sour cream
½ cup (120 ml) half and half
¾ tsp dill weed
½ tsp parsley
½ tsp chives
¼ tsp onion powder
½ tsp garlic powder
¼ tsp salt
⅛ tsp finely cracked black pepper
2 tsp (10 ml) white vinegar
1 hardboiled egg, roughly chopped into small pieces
2 strips thick-cut bacon, cooked and crumbled
¼ medium avocado, diced
4 oz (120 g) romaine lettuce, chopped
4 oz (120 g) spinach, chopped
To prepare the dressing, combine the mayo, sour cream, half and half, dill, parsley, chives, onion powder, garlic powder, salt, black pepper and vinegar in a blender and blend on high for a full minute. Refrigerate until ready to serve.
Assemble the egg, bacon, avocado, lettuce and spinach in a bowl or plate and drizzle with 2 tablespoons (30 ml) of the dressing.
TIPS: This is a big salad! Sometimes I split it into two and have half in the early afternoon and the other half in the late afternoon.
If you need more protein, add some chicken.
You will have extra dressing. It stores well in an airtight container in the fridge for up to a week. The macros for 1 serving (2 tablespoons [30 ml]) are: 94 Calories, 10 g Fat, 1 g Carbs, 1 g Protein.