Harvest Cob Salad - Bacon & Chive Dressing

Close your eyes… now picture this; a huge bowl, spilling over with all-things-good. We’re talking about organic beets, toasted pecans, smoky bacon, sweet apple, dried cranberries, and creamy blue cheese. Okay, now open your eyes and have a look – this cobb salad is what dreams are made of, and my all-star “good” list doesn’t even stop there! You might be thinking, “it would be hard to top this salad”, but we’ve saved the best for last. Introducing our homemade Creamy Bacon Chive Dressing, made with real bacon, chopped chives, and a touch of honey for a bit of sweetness.

Harvest Cob Salad - Bacon & Chive Dressing 

INGREDEINTS:

3 cups chopped organic romaine salad

1 cup cooked organic beets, cut into ¼” dice

1 boneless skinless chicken breast, cooked or grilled

1/3 cup dried cranberries

1 organic apple, cut in ¼” dice (skin on)

¼ cup organic bacon, cooked and diced or crumbled

1/3 cup toasted pecans (whole)

2 hard boiled eggs, chopped (1/2” pieces)

¼ cup blue cheese, crumbled

DRESSING:

Creamy Bacon Chive Dressing

2 Tbsp. cooked diced bacon

2 Tbsp. chopped chives

3 Tbsp. apple cider vinegar

¾ cup extra-virgin olive oil

1 tsp. Herbamare

1 tsp. honey

¼ cup hemp seeds

Place ingredients in a blender and puree

on highest speed until mixture is creamy.

DIRECTIONS:

Use a fancy 9” pie plate. Place lettuce in the bottom.

Cut the chicken into strips and lay this in a strip on top

of the lettuce mixture in the centre of the pie plate.

Working toward the right side of the chicken continue

to lay down strips. Place the beets next to the chicken,

then lay down a strip of the chopped egg and finish

with the toasted pecans. To the left of the chicken

place a thin strip of dried cranberries, then apple, blue

cheese and finish with the bacon. Drizzle dressing over top.

Recipe by: Sandy Pomeroy, our in-house chef and chief “recipe maker”