Colby Cobb Salad

6 servings (2 cups each)

Preparation Time:
20 min

It's like a turkey club sandwich but in a bowl!


  1. Dressing:
  2. 2 cups fat free plain yogurt (divided)
  3. 4 large basil leaves
  4. 1/4 cup fresh parsley, stems removed
  5. 2 Tablespoons chopped chives
  6. 1 Tablespoon lemon juice
  7. 1 teaspoon honey
  8. 1/8 teaspoon freshly ground pepper
  9. 2 Tablespoons fat free mayonnaise
  10. 1/2 teaspoon salt (optional)
  11. 1/4 teaspoon additional pepper (if desired)
  12. Salad:
  13. 8 cups chopped romaine lettuce (1 small head)
  14. 1/2 cup halved grape or cherry tomatoes
  15. 1/4 cup thinly sliced red onion
  16. 1 cup diced cucumber
  17. 2 slices cooked turkey breast, cut into strips
  18. 2 Tablespoon bacon bits
  19. 1 hard boiled egg, chopped
  20. 1 1/2 cups shredded Colby or Colby Jack cheese

Place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color).

Pour yogurt mixture into a medium bowl; stir in remaining yogurt, mayonnaise and salt and additional pepper, if desired until just blended; refrigerate until ready to serve.

Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top.

Just before serving, pour dressing over salad and toss lightly.

Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Image and Recipe Courtesy of Midwest Dairy Association

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