Cobb Salad-in-a-Jar with Buttermilk Ranch Dressing
Makes 4 salad jars, quart-size
Enjoy this variation of a classic combination of flavors in a hearty, main entrée-style salad. We’ve added a few more ingredients that almost shift it to a Chef’s Salad profile. A piquant dressing awaits at the bottom to top it all off in a delectable fashion when up-ended. Plan the salad’s profile in these delicious layers:
Layer 1: Buttermilk Ranch Dressing
Makes about 2 cups
Whisk ingredients together;
place 2-3 tablespoons at the bottom of each jar.
1 cup buttermilk
3/4 cup prepared mayonnaise
3 tablespoons apple cider vinegar
1 clove garlic, crushed
2 teaspoons dried chives
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon Mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3-4 drops of Tabasco sauce
Layer 2: Sturdy Veggies
1 pint grape tomatoes, halved
1/4 medium red onion, thinly sliced
Layer 3: Tender Veggies
1 medium cucumber, sliced into half moons
1 avocado, 1/2-inch dice
1/2 lime, freshly squeezed, toss with the avocado chunks
Layer 4: Protein
4 boiled eggs, thinly sliced
4 oz. smoked turkey, 1/2-inch dice
4 oz. smoked ham, 1/2-inch dice
8 oz. bacon, cooked, then crumbled
1/2 cup shredded cheddar cheese
1/2 cup blue cheese, crumbled
Layer 5: Leafy Greens
1 romaine heart, leaves torn
Directions:
Whisk the dressing ingredients together vigorously until well blended. Prepare the ingredients for the other layers. In quart-sized jars, or in other lidded glass containers, add the layers in the listed order and add a seal-tight lid. Chill until ready to enjoy. |
