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Cobb Salad with Yogurt and Lemon Dressing


  • For Dressing:
  • 1/2 cup plain low fat yogurt
  • 1/4 tsp. lemon zest
  • 2 Tbsp. fresh lemon juice
  • For Salad:
  • 2-1/2 oz. bacon, cut into matchsticks
  • 1 head iceberg lettuce, chopped
  • 2 ripe heirloom tomatoes, cored, peeled, seeded, chopped
  • 1 large ripe avocado, halved, pitted, peeled, cubed
  • 4 oz. crumbled Blue cheese
  • 4 small spring onions OR scallions, white part only, thinly sliced
  • 1 tsp. coarsely ground black pepper


  • 1. For dressing, whisk yogurt, lemon zest and juice. Refrigerate, covered, up to 1 week.
  • 2. For salad, cook bacon in skillet on medium heat until brown and crisp. Remove and drain on paper towels; set aside.
  • 3. Combine bacon, lettuce, tomatoes, avocado, cheese and onions. Toss with just enough dressing to lightly coat the ingredients. Refrigerate any remaining dressing.
  • 4. Sprinkle salad mixture with pepper. Divide evenly between 4 plates and serve.
  • Nutritional information per serving: Calories 319; Total Fat 24g; Saturated Fat 9g;
  • Trans. Fat 0g; Cholesterol 35mg; Sodium 554mg; Total Carbohydrate 16g; Dietary Fiber 4g;
  • Total Sugars 6g; Protein 14g