Spring Cobb Salad with Yogurt Dill Dressing

Ingredients

• 4 eggs
• 1/3 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• 2 tablespoons water
• Sea salt and black pepper to taste
• 5 leaves romaine, chopped
• 1/3 cup radishes, thinly sliced
• 1 cup snap peas, trimmed
• 4 slices bacon, cooked and chopped

Method

1. 1Place eggs in saucepan and cover with water.
2. 2Cover and bring to boil.
3. 3Once boiling, turn off heat and let sit 12 minutes.
4. 4Drain and run cold water over eggs until cool enough to handle and peel.
5. 5Quarter eggs and set aside.
6. 6Meanwhile, combine yogurt, lemon juice, dill, water, salt and pepper in small bowl or jar.
7. 7Whisk or shake jar until well combined.
8. 8In large salad bowl, add romaine, radishes, peas and cooked bacon.
9. 9Add dressing and toss to combine.
10. 10Add eggs and toss gently to incorporate.
11. 11Divide evenly between plates.