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Darlene THANKSGIVING COBB SALAD with POPPY SEED DRESSING Yield: 8 servings Serving Size: about 1 cup Prep: 25 minutes Ready: 30 minutes INGREDIENTS Poppy Seed Dressing 1/2 cup plain low-fat Greek yogurt (such as FAGE Total 2%) 1/4 cup granulated sugar 3 tablespoons mayonnaise 3 tablespoons golden balsamic vinegar or white wine vinegar 1 teaspoon finely minced onion 1 teaspoon poppy seeds 1/2 teaspoon mustard powder 1/4 teaspoon kosher salt Salad 6 cups lightly packed chopped romaine lettuce 1 cup chopped English cucumber 1 cup julienned or shredded carrot 1 cup sliced apple (Cosmic Crisp, Pink Lady, or Honeycrisp work well) 2 large hard boiled eggs, quartered 1/2 cup crumbled blue cheese or gorgonzola 1/3 cup thinly sliced red onion 1/3 cup dried cranberries or dried cherries 3 tablespoons pepitas (shelled pumpkin seeds) DIRECTIONS To prepare salad dressing, add yogurt, sugar, mayonnaise, vinegar, onion, poppy seeds, mustard powder, and salt to a bowl and whisk until smooth
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