Cobb salad and ranch dressing

Name: Cobb salad and ranch dressing
Yield: 4 servings
Cuisine: Canada
Ingredients: 【Ranch dressing】; 0% plain Greek yogurt 125 mL (½ cup); water 30 mL (2 tbsp); white vinegar 10 mL (2 tsp); garlic powder 2 mL (½ tsp); onion powder 2 mL (½ tsp); dried dill 4 mL (¾ tsp); dried parsley 2 mL (½ tsp); dried chives 1 mL (¼ tsp); black pepper 1 mL (¼ tsp); salt (optional) Pinch; lemon juice 7 mL (½ tbsp); 【Salad】; chickpeas, drained and rinsed 1 can (540 mL/19 oz); vegetable oil 22 mL (1 ½ tbsp); paprika 2 mL (½ tsp); eggs 4; chopped lettuce 1 L (4 cups); avocado, diced 1; diced tomatoes 250 mL (1 cup); diced red onion 60 mL (¼ cup); corn 125 mL (½ cup); shredded lower fat cheddar cheese 80 mL (⅓ cup)

This salad is anything but boring! It's packed with flavour and protein for a satisfying lunch. Topped with a delicious homemade ranch dressing.

Original source ↗

Ingredients

ServingsServes 4Original: Serves 4

【Ranch dressing】
0% plain Greek yogurt125 mL (½ cup)
water30 mL (2 tbsp)
white vinegar10 mL (2 tsp)
garlic powder2 mL (½ tsp)
onion powder2 mL (½ tsp)
dried dill4 mL (¾ tsp)
dried parsley2 mL (½ tsp)
dried chives1 mL (¼ tsp)
black pepper1 mL (¼ tsp)
salt (optional)Pinch
lemon juice7 mL (½ tbsp)
【Salad】
chickpeas, drained and rinsed1 can (540 mL/19 oz)
vegetable oil22 mL (1 ½ tbsp)
paprika2 mL (½ tsp)
eggs4
chopped lettuce1 L (4 cups)
avocado, diced1
diced tomatoes250 mL (1 cup)
diced red onion60 mL (¼ cup)
corn125 mL (½ cup)
shredded lower fat cheddar cheese80 mL (⅓ cup)

Method 7 steps

Prepare the ranch dressing: In a small bowl, combine Greek yogurt, water, white vinegar, garlic powder, onion powder, dill, parsley, chives, black pepper, salt (optional), and lemon juice. Let sit for 10 minutes.
Preheat the oven to 175°C (350°F), and line a baking sheet with aluminum foil.
Prepare the salad: Mix chickpeas together with vegetable oil and paprika. Bake for 20 to 25 minutes or until chickpeas are golden.
In a small pot, place eggs and cover with water. Bring to a simmer and cook for 10 minutes. Drain and cover with cold water to cool.
Once cool enough to handle, peel eggs, halve and set aside.
In the serving bowls, assemble salad. Place lettuce on the bottom then top with avocado, tomatoes, red onion, corn, cheddar cheese, and two egg halves a bowl.
Drizzle with dressing and toss gently.