Sheet Pan Cobb Caesar Salad

10 min
4 servings
$1.72/serving

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

Perfectly Balance Your Plate

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

Ingredients

Dressing

¹⁄₄ cup olive oil

¹⁄₄ cup milk, your choice

2 tbspCaesar Dressing Mix

2 tbsp 2% plain Greek yogurt, or light mayonnaise

1 tbsp lemon juice

Salad

1 head iceberg lettuce

2 - 3 large tomatoes

¹⁄₂ English cucumber

1 avocado

1 cup corn niblets, fresh or frozen, defrosted

1 tspSPG Seasoning, or your favourite Epicure seasoning

Better Than Bacon Topper, to taste

Toppings (optional): Crumbled blue cheese, sliced green onions

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, Trans 0 g), Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 22 g (Fibre 8 g, Sugars 8 g), Protein 6 g.

Tips

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

Shop This Recipe

Caesar Dressing Mix

SPG Seasoning

Better Than Bacon Topper

Sheet Pan

Funnel