Corn Cobb Salad with Carrot Ginger Dressing

Crunchy, Delicious and Light Salad

This is one of my summer dinner go-to’s but is so easily winterized but swapping out the corn on the cob for canned corn!

Corn Cobb Salad with Carrot Ginger Dressing

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• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: approx 30 minutes

*Servings: 2

Ingredients:

• 3 eggs
• 2 corn on the cob or 1 can of corn
• Romaine lettuce
• 4 strips of bacon
• 2 Avocadoes, sliced
• 1/2 red onion , sliced
• 3 large carrots, peeled and chopped
• 2 cups olive oil
• 1/3 cup rice vinegar
• 2 tbsp. ginger, peeled and grated
• 2 tbsp. lime juice
• 1 tbsp. honey
• salt and pepper

  Instructions

• In a blender, combine the carrots, olive oil, rice vinegar, ginger, lime juice, and honey
• Taste the dressing and add salt and pepper to taste
• Refrigerate dressing until ready to serve
• Place eggs in a saucepan and cover with water
• Bring the saucepan water to a roaring boil, then turn off the heat, and cover with a lid
• Allow eggs to sit in the pan for approximately 10 minutes
• Remove eggs from the pan and run under cold water to allow to cool
• Peel eggs and slice
• Cook corn on the cob and then slice into large strips or cook corn kernels
• Cook bacon until crispy, and then roughly chop
• Place romaine lettuce in a bowl and top with the avocadoes, red onion, bacon, eggs, and corn
• Serve with carrot ginger dressing