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Cobb Salad

5 from 1 vote

Layers of hard boiled eggs, bacon, blue cheese, tomatoes and avocado make up this classic Cobb salad recipe. It's the perfect lunch salad!

Prep Time: 20

Cook Time: 0

Total Time: 20

Yield: 8 servings

Course: Lunch, Side Dish

Cuisine: American

Ingredients

2 cups romaine lettuce (shredded )
1/2 head of Boston lettuce (or Iceberg, coarsely chopped)
2 large hard-boiled eggs (separated, whites and yolks finely chopped)
5 slices center cut bacon (cooked and crumbled)
1 hass avocado (cut into 1/2-inch pieces (5 ounces))
6 ounces cooked chicken breast (diced)
2 medium ripe tomatoes (finely chopped)
1/2 cup blue cheese (crumbled )

Red Wine Tomato Vinaigrette

1 medium ripe tomato
1 clove garlic (crushed )
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tbsp lemon juice
2 tbsp water
1/2 tsp dried oregano
kosher salt and fresh pepper to taste
1 tbsp minced shallot

Instructions

For the Red Wine Tomato Vinaigrette:

Chop tomato in a food processor.
Add the crushed garlic, vinegar, lemon juice, water, dijon mustard, oregano, salt and pepper. Pulse a few times until smooth.
Add chopped shallot and mix to blend. Set aside to allow the flavors to meld.

For the Salad:

Arrange chopped lettuce on the bottom of a large platter.
Layer the chicken, bacon, tomato, egg and avocado in neat rows over the greens.
Serve with the tomato vinaigrette.

Notes

Variations

Instead of the Tomato Vinaigrette you can use blue cheese dressing, ranch dressing, or a Lemon Vinaigrette.

Nutrition

Serving: 1/8 of salad, Calories: 172kcal, Carbohydrates: 4g, Protein: 11.1g, Fat: 12.4g, Saturated Fat: 3.1g, Cholesterol: 69.7mg, Sodium: 244.9mg, Fiber: 2g, Sugar: 1.4g

- WW Points: 4

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