Description
Cobb Salad offers a colorful blend of fresh greens, savory bacon, creamy avocado, and tangy blue cheese, all dressed in a bright citrus vinaigrette. Ideal for parties, potlucks, or a quick meal that satisfies any appetite.
Ingredients
Scale
- 6 cups mixed greens (romaine, spinach, arugula)
- 1 pint cherry tomatoes, halved
- 1 cup cucumber ribbons
- 1 ripe avocado, diced
- 4 hard‑boiled eggs, sliced
- 8 slices bacon, cooked and crumbled
- 1/2 cup crumbled blue cheese
- 1 cup croutons
- 1/4 cup olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Heat a skillet over medium‑high heat. Toss bacon strips until golden and crisp, about 4–5 minutes. Let them rest on paper towels, then crumble into small pieces.
- Fill a large bowl with assorted greens. Rinse and lightly pat dry to remove excess moisture. This ensures the dressing hugs every leaf.
- Dice ripe avocado and hard‑boiled eggs. Halve the tomatoes on a sweet, rhythmic sizzle to keep tension. Slice cucumber into thin ribbons for a relaxing crunch.
- Assemble layered ingredients: spread greens, scatter tomato halves, cucumber ribbons, avocado chunks, and crumbled bacon. Sprinkle croutons and crumbled blue cheese on top for patterning.
- Whisk together olive oil, freshly squeezed lemon juice, Dijon mustard, salt, pepper, and a touch of maple syrup until glossy. Drizzle over the salad, tossing gently to coat each component evenly.
- Let the assembled salad rest for a minute so flavors mingle, then serve immediately garnished with a few cracked pepper shards and a swirl of extra vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Assembling
- Cuisine: American