Sheet Pan Cobb Caesar Salad

10 min

4 servings

A great side dish to pair with anything hot off the grill—from steaks, to chops and fish.

Ingredients

  • 1⁄4 cup olive oil
  • 1⁄4 cup milk, your choice
  • 2 tbsp Caesar Dressing Mix
  • 2 tbsp 2% plain Greek yogurt, or light mayonnaise
  • 1 tbsp lemon juice
  • 1 head iceberg lettuce
  • 2 - 3 large tomatoes
  • 1⁄2 English cucumber
  • 1 avocado
  • 1 cup corn niblets, fresh or frozen, defrosted
  • 1 tsp SPG Seasoning, or your favourite Epicure seasoning
  • Better Than Bacon Topper, to taste

Preparation

  • For the dressing, using the Funnel, measure oil, milk, dressing mix, yogurt, and lemon juice into Cruet. Screw on lid; shake to mix. If making ahead, cover and refrigerate up to five days.
  • For salad, cut iceberg into wedges. Slice tomatoes into wedges. Thinly slice cucumber into rounds. Cut avocado in half; discard pit. Scoop out flesh and slice.
  • To serve, fill top part of Sheet Pan with iceberg. Fill remaining parts of pan with tomatoes, cucumber, avocado, and corn. Sprinkle seasoning on top.
  • Drizzle dressing on top and generously shake on topper.

Nutritional Information

Per serving: Calories 290, Fat 22 g (Saturated 3 g, 0 0 g), Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 22 g (Fiber 8 g, Sugars 8 g), Protein 6 g.

Tips

Add interesting colour and shapes—choose in-season heirloom tomatoes.

Tips

Add interesting colour and shapes—choose in-season heirloom tomatoes.

Perfectly Balance Your Plate

Serve with 4 oz (113 g) grilled chicken and 1⁄2 cup grilled potatoes.