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Lighter Cobb Salad


Cobb salad, a California classic, relies on high-quality produce. Look for tomatoes that are deep red and avocados that yield slightly when gently pressed.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2008


  • 3 slices bacon
  • 1 cup low-fat buttermilk
  • 1/4 cup light mayonnaise
  • 1 tablespoon red-wine vinegar
  • 1/2 cup crumbled blue cheese (2 ounces)
  • Coarse salt
  • 2 heads Boston lettuce (1 pound total), torn into bite-size pieces
  • 6 ounces deli turkey, cut into bite-size pieces
  • 4 plum tomatoes, halved, seeded, and diced
  • 4 large hard-cooked egg whites, chopped
  • 1 avocado, halved, pitted, peeled, and diced


  1. In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper-towel-lined plate, and drain. Break into bite-size pieces.

  2. In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season with salt, and set dressing aside.

  3. Place lettuce in a large bowl; arrange bacon, turkey, tomatoes, egg whites, and avocado on top. Serve salad with dressing alongside.

Cook's Notes

To maximize the impact of a modest amount of blue cheese, fold it into a creamy dressing (with low-fat buttermilk and light mayo) instead of sprinkling it on top.

Reviews Add a comment

  • katilm81
    8 AUG, 2010
    I made the blue cheese dressing (following directions exactly as instructed) and it came out too runny and tasting more of mayonnaise than traditional blue cheese dressing. I would not make that dressing again.
  • kitchencartsromona
    17 JUN, 2010
    I made this on Tuesday night for a Ladies Salad night out. I used a cherry, raspberry viniagrette and it was a hit!