Late Summer Cobb Salad with Buttermilk Dressing

Name: Late Summer Cobb Salad with Buttermilk Dressing
Total time: 25 min
Ingredients: 6 cups slivered romaine lettuce ((or a combination of iceberg and romaine, for more crunch)); 8 slices bacon ((cooked and roughly crumbled; see Cooking Tip 1)); 3 hard boiled eggs ((peeled and large diced; see Cooking Tip 2)); 1 pint (2 cups) cherry tomatoes ((halved or 2 cups diced ripe tomatoes)); 2 cups lightly cooked corn kernels; 2 cups diced zucchini; 1 15.5 ounce can chickpeas ((drained and rinsed)); ½ cup slivered or diced red onions; ½ cup crumbled feta or blue cheese; Kosher salt and freshly ground black pepper ((to taste)); ½ cup Buttermilk-Thyme Dressing ((or to taste; recipe follows)); ½ cup buttermilk ((shaken)); 2 tablespoons sour cream or Greek yogurt; 1 tablespoon Dijon mustard; 2 teaspoons white wine vinegar; 2 teaspoons extra-virgin olive oil; 1 teaspoon fresh thyme leaves; ½ teaspoon minced garlic

themom100.com

A late summer Cobb salad loaded with corn, zucchini, tomatoes, bacon, and eggs, tossed with a creamy buttermilk dressing — the best way to use up end-of-season produce.

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Ingredients

6 cups slivered romaine lettuce ((or a combination of iceberg and romaine, for more crunch))
8 slices bacon ((cooked and roughly crumbled; see Cooking Tip 1))
3 hard boiled eggs ((peeled and large diced; see Cooking Tip 2))
1 pint (2 cups) cherry tomatoes ((halved or 2 cups diced ripe tomatoes))
2 cups lightly cooked corn kernels
2 cups diced zucchini
1 15.5 ounce can chickpeas ((drained and rinsed))
½ cup slivered or diced red onions
½ cup crumbled feta or blue cheese
Kosher salt and freshly ground black pepper ((to taste))
½ cup Buttermilk-Thyme Dressing ((or to taste; recipe follows))
½ cup buttermilk ((shaken))
2 tablespoons sour cream or Greek yogurt
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon fresh thyme leaves
½ teaspoon minced garlic