2 cups field greens

½ cup yellow kernel corn

½ cup grape tomatoes cut in half

½ cup shredded cheddar cheese

1 avocado pitted, peeled & diced

½ cup chopped red onion (optional)

½ cup crisp bacon, diced

½ cup quartered English cucumber

2 diced hard boiled eggs

BRIANNAS® Classic Buttermilk Ranch Dressing

Place field greens on two salad bowls or plates and spread evenly. Build the rest of the salad from left to right in rows beginning with the corn and ending with the hard boiled egg.

Drizzle BRIANNAS® Classic Buttermilk Ranch dressing over salad to taste.

Cobb Salad recipe by Ken Barber, Corporate Chef for Arby’s. Richmond, Virginia.