Cobb Salad
This cobb salad is a bit modified from the 'original' recipe - primarily the lack of watercress since I don't enjoy the flavor so much. This recipe also does not include Roquefort cheese but it can be included if you prefer. I like to use green leaf lettuce, but you can also use iceberg, romaine, or endive.
Servings: 4
Calories: 280kcal
Ingredients
Salad
- 8 cups green leaf lettuce chopped
- 3 hard-boiled eggs diced
- 1 cup avocado diced
- 1 cup tomatoes diced
- 1 cup cooked chicken diced
- 1/2 cup green onion(s) chopped
- 1 cup crisp bacon chopped
- 1/2 cup Roquefort or Blue cheese crumbled
Dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- In a small bowl, whisk the dressing ingredients together then set aside.
- Place the lettuce or greens of your choice on a large serving dish.
- Place the tomatoes in a line down the center of the salad.
- Then, place the remaining ingredients in their own lines on either side of the salad. I tend to put the chicken, bacon, and eggs on one side and veggies on the other.
- Pour a couple tablespoons of dressing over the salad and toss before serving. Add more dressing to taste.
Notes
Substitutions are encouraged! I've used various other ingredients in the past and all have worked great! Possibilities include roasted corn, red onions, broccoli, ham, turkey, mushrooms, etc. Substituting fat-free feta in place of the Blue cheese works well too. Make it good by making it your own!
Nutrition
Calories: 280kcal
