A couple of blocks from our apartment is a fun little cafe called The Barking Dog. Somewhere between a diner and a cafe, they have good burgers, amazing beer battered onion rings, comfy Yankee pot roast and the best Cobb salad we've ever had. It's huge, with lots of grilled chicken, bacon, blue cheese, tomatoes, lettuce, sprouts and a whole sliced avocado. I usually share one with Brian as a starter but I'm perfectly fine with skipping the entree and just eating this salad as my meal. That's assuming, of course, that I can have extra dressing because I really, really love this dressing. Really.
1/4 Cup mayonnaise
1/4 Cup milk
1 Tablespoon sour cream
2 Teaspoons lemon juice
1 Teaspoon sugar
1 Tablespoon chopped fresh dill
Salt & pepper to taste
Add all the ingredients to a bowl, whisk together and season to taste. You can leave it thicker by reducing the amount of milk to make a great dip for carrots and broccoli. Thin it out with more milk for a wonderful salad dressing. Makes approximately 4 generous servings.