Strawberry Cobb Salad with Dairy-Free Ranch Dressing
You know the expression, “dress to impress”? Well, the strawberry cobb salad from Coconuts and Kettlebells by Noelle Tarr and Stefani Ruper truly embodies this mantra. A whole head of romaine is topped off with all the classic fixings—plus a cup of ruby red sliced strawberries and dairy-free ranch dressing.
1 teaspoon coconut oil
8 bacon slices
1 large head of romaine lettuce, coarsely chopped
3 large eggs, hard-boiled, peeled and sliced
1 large avocado, diced
1 cup chopped cherry tomatoes
1 cup sliced strawberries
½ cup raw pecan halves
½ cup dairy-free ranch dressing
1. In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until crisp, about 4 minutes on each side. Transfer the bacon to a paper towel to cool, then chop it into small pieces.
2. Arrange the lettuce on a large platter and spread the chopped bacon, eggs, avocado, cherry tomatoes, strawberries and pecans in rows over the lettuce.
3. Serve with the ranch dressing.