COBB SALAD

Ingredients

• 1 tbsp salted butter
• 1 1/2 cups frozen kernel corn
• 1/2 cup plain yogurt
• 1/3 cup fresh lemon juice
• 2 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1 tbsp extra-virgin olive oil
• 1/4 cup thinly sliced green onion
• 8 cups torn romaine lettuce
• 2 cups cubed cooked chicken or turkey
• 1 cup crumbled blue or feta cheese
• 1/4 cup crumbled cooked bacon
• 2 hard-cooked large eggs, peeled and quartered
• 1 ripe avocado, halved, pitted, peeled and cubed
• Thinly sliced green onion, optional*

Directions

1. Melt butter in a medium frypan over medium heat. Add corn and sauté until lightly browned, about 4 - 5 minutes. Remove from heat; cool completely.
2. To prepare dressing, whisk together yogurt, lemon juice, mustard, honey salt and pepper.
3. Gradually whisk in oil until blended. Stir in 1/4 cup green onion.
4. Place lettuce on a large serving dish. Top lettuce with corn, chicken, cheese, bacon, eggs and avocado, arranging toppings in rows. Sprinkle with additional green onion. Serve with dressing.