the EASTER EGG COBB SALAD


Stock up on spring-fresh asparagus, carrots, and radishes to make this company-ready dish.


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EASTER EGG COBB SALAD This holiday showstopper is the perfect


centerpiece for a gathering of family and friends.


PREP TIME 18 MIN. – COOK TIME 2 MIN. READY IN 20 MIN. – SERVINGS 6


Dressing: 1 large clove garlic ½ cup white wine vinegar 2 tbsp lemon juice ½ tsp sugar 2 tbsp Dijon mustard 2/3 cup olive oil


Salad: 1 bunch asparagus, trimmed 5 medium radishes


5 hard-boiled eggs, peeled 1 (5 oz) box spring greens ¾ cup finely shredded yellow Cheddar cheese 1 cup frozen corn kernels, thawed and patted dry ¾ cup shredded (matchstick) carrots 1½ cups diced ham


2 April 2019 | www.savoryonline.com


STEP 1 Finely grate the garlic into a pint-size jar with resealable lid. Add the vinegar, lemon juice, sugar, Dijon, and oil. Season with salt and pepper to taste. Seal and shake well to combine. STEP 2 Arrange the asparagus in a microwave- safe dish. Add 2 tbsp water and cover with vented plastic. Microwave 2 min., until crisp-tender. Uncover, drain, and let cool. Cut on an angle into 1-inch pieces. STEP 3 Trim and thinly slice the radishes. Dice the eggs. STEP 4 On a large oval platter, arrange the greens. Scatter most of the asparagus on top, reserving about a third for topping. Arrange radishes, eggs, Cheddar, corn, carrots, asparagus, and ham over greens to create Easter egg design. Serve with vinaigrette on the side.


Per serving: 443 calories, 39g fat, 11g saturated fat, 168mg cholesterol, 367mg sodium, 10g carbohydrate, 2g fiber, 3g sugar, 15g protein


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