California Cobb Salad Recipe | Valerie Bertinelli

Ingredients

• 2/3 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice (from about 1 lemon)
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, smashed
• Kosher salt
• freshly ground black pepper
• 3/4 cup crumbled blue cheese (about 5 ounces)
• 2 tablespoons finely chopped fresh chives
• 4 cups roughly chopped romaine heart (from 1 heart)
• 3/4 cup cooked red quinoa
• 1/2 cup cooked bacon cut into 1-inch pieces (from about 5 slices)
• 2 hard-boiled eggs, quartered
• 1 cup small heirloom cherry tomatoes (about 8 ounces)
• 1 small avocado, scooped out and cut into 1-inch chunks
• 1 small watermelon radish, thinly sliced and then quartered