Cobb Salad, Revisited

• FOR THE DRESSING:
• 1/4 cups Greek Yogurt
• 1 teaspoon Dijon Mustard
• 1 teaspoon Spicy Brown Mustard
• 1 teaspoon Red Wine Vinegar
• 1 pinch Salt
• 2 teaspoons Water
• FOR THE SALAD:
• 1 bunch Kale, Cleaned And Cut Into Bite-size Pieces
• 1 whole Avocado, Peeled, Pitted, And Diced
• 3 slices Bacon, Cooked And Crumbled
• 1 cup Halved Cherry Or Grape Tomatoes
• 1/4 cups Feta Cheese
• 2 whole Poached Or Fried Eggs (1 Per Serving)

1. In a small bowl, whisk together the dressing ingredients, adding additional water 1 tablespoon at a time to reach your desired consistency. Set aside or refrigerate until you are ready to use it.
2. Just before serving, toss the kale with the dressing. Top with the avocado, bacon, tomatoes and feta cheese. Place a poached or fried egg over each serving. Serve immediately, preferably alongside some good, crusty bread.

dressing, ubc, dijon mustard, brown mustard, red wine vinegar, salt, water, salad, avocado, bacon, tomatoes, ubc, eggs

Taken from tastykitchen.com/recipes/salads/cobb-salad-revisited/ (may not work)