Spring Green Ranch Cobb

Serves: 4
Time: 20 minutes

Ingredients

• 2 Little gem lettuces, chopped
• 2 Handfuls of baby spinach or spring greens
• 1 Avocado, sliced
• 200g Cooked chicken breast, sliced
• 4 Rashers streaky bacon, cooked until crisp
• 2 Eggs, soft-boiled and halved
• 150g Asparagus or tenderstem broccoli, lightly blanched
• 150g Cherry tomatoes, halved
• 50g Feta, crumbled
• Dressing:
• 5 Tbsp Newman’s Own Ranch Dressing
• 1 Tsp lemon juice
• Black pepper, to season

Method

1. Bring a small pan of water to the boil and cook the eggs for 7 minutes for a soft centre. Cool
   under cold water, peel, and halve.
2. Blanch the asparagus and peas for 2–3 minutes, then drain and refresh in cold water to keep
   them bright and crisp.
3. Arrange the little gem and spring greens on a large serving platter.
4. Top with rows of chicken, crispy bacon, avocado, eggs, asparagus, peas, tomatoes, and crumbled
   cheese for a classic Cobb-style finish
5. Mix Newman’s Own Ranch Dressing with lemon juice and cracked black pepper, then drizzle
   generously over the salad just before serving.
6. Serve immediately – fresh, vibrant, and ranch-revived for spring.