Dive into a vibrant explosion of flavors with our Southwestern Cobb Salad with Creamy Poblano Dressing! This delightful dish combines the crispness of fresh romaine lettuce with the bold tastes of roasted poblano peppers, creamy avocado, and crispy bacon, making it the perfect addition to your meal rotation. Whether you're looking for a refreshing lunch or a crowd-pleasing dinner, this salad is not just a feast for the eyes but also a wholesome, satisfying experience that will leave you craving more. Ready to elevate your salad game? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn, cooked
- 1 avocado, diced
- 1 cup black beans, drained and rinsed
- 4 slices bacon, cooked and crumbled
- 1/2 cup feta cheese, crumbled
- 1 poblano pepper, roasted and blended
- 1/2 cup Greek yogurt
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping lettuce, halving cherry tomatoes, cooking corn, dicing avocado, and draining black beans.
- Cook bacon in a skillet over medium heat until crisp, about 5-7 minutes. Remove, drain on paper towels, and crumble once cooled.
- Roast poblano pepper directly over gas flame or under broiler, turning until skin is completely charred. Place in sealed plastic bag for 10 minutes to steam, then peel off skin and remove seeds.
- For poblano dressing, blend roasted poblano pepper, Greek yogurt, lime juice, salt, and pepper in a food processor until smooth and creamy.
- In a large salad bowl, spread chopped romaine lettuce as the base.
- Arrange toppings in rows: halved cherry tomatoes, cooked corn, diced avocado, black beans, crumbled bacon, and feta cheese.
- Drizzle creamy poblano dressing over the salad just before serving.
- Serve immediately and enjoy the vibrant Southwestern-style Cobb salad.
Tips
- Prep Ahead: To save time, wash and chop your vegetables in advance. You can store them in airtight containers in the fridge for up to two days.
- Perfectly Crisp Bacon: For the crispiest bacon, cook it in the oven at 400°F (200°C) for 15-20 minutes instead of on the stovetop. This method ensures even cooking and reduces mess.
- Roasting Poblano Peppers: If you don’t have a gas stove, you can roast the poblano pepper under the broiler in your oven. Just keep an eye on it to prevent burning!
- Customize Your Salad: Feel free to add or substitute ingredients based on your preferences. Grilled chicken, quinoa, or additional veggies can enhance this salad even further.
- Make Extra Dressing: The creamy poblano dressing is not just for salads! Use it as a dip for veggies or a spread on sandwiches for added flavor.
- Serve Fresh: For the best taste and texture, assemble the salad just before serving. This keeps the lettuce crisp and the toppings vibrant.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 18g
Fat: 24g
Saturated Fat: 7g
Cholesterol: 30mg
