Knott’s Cobb Salad

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Ingredients

• 6 cups chopped romaine lettuce
• 8 Cherry tomatoes, cut in half
• Knott’s Pickled Peeps - 4 eggs, sliced
• 1 medium avocado
• 4 oz Bacon, pre-cooked
• ½ cup black eyed peas
• For Cornbread Croutons:
• 1 batch of day old cornbread
• 3 Tbl. Olive Oil
• Salt/pepper to taste
• For Homemade Ranch:
• ½ cup sour cream
• ½ cup buttermilk
• ¼ cup mayonnaise
• 2 Tbsp Garlic powder
• 1 tsp salt
• ¼ tsp black pepper
• 1-1 ½ tsp dried dill
• ⅓ cup fresh finely chopped chives
• 2 tsp lemon juice
• Dash of hot sauce

Instructions

1. Preheat oven to 400 degrees.
2. Cut cornbread into cubes, your preference on size. Place cubes on a rimmed baking sheet.
3. Sprinkle with salt and pepper to taste and drizzle with olive oil. Toss lightly to coat.
4. Toast in oven until edges are a deep brown, about 10-15 minutes; flipping once during baking. Remove from oven.
5. Combine all dressing ingredients in a bowl and mix well. Chill until ready to serve. *note: dressing will thicken the longer it is refrigerated. Thin with a couple teaspoons of water to drizzle if needed/wanted.
6. In a medium bowl, toss the lettuce with 1/2 the dressing. Layer onto platter.
7. Top with croutons, eggs, cheese, avocado, bacon and peas.
8. Drizzle with remaining dressing.