Do you ever have days where you just crave a delicious salad? I love one packed with all kinds of “extras”. Not only is it colorful, but it’s also fabulous and fulfilling. Cobb salad has been one of my favorites for a very long time. Everything in it is wonderful, and mixed together it’s even better.
- 4-6 oz bacon (4-6 slices) cooked and chopped
- 1 medium head of romaine lettuce, rinsed and dried
- 2 cups grilled (or cooked) chicken breasts
- 3 hard boiled eggs, sliced
- 1 large avocado, chopped
- 1 cucumber, peeled and sliced
- 1 cup cherry tomatoes; halved
- ½ c. red onion thinly sliced
- ½ c. bleu cheese or feta cheese
- For the Dressing:
- 3 T. balsamic vinegar
- 1 T. dijon mustard
- 1 garlic clove; minced
- ⅓ c. olive oil
- ¼ t. salt
- ⅛ t. black pepper
- Or else use Ranch dressing
- Microwave bacon until crisp. Cook 3 hard boiled eggs then peel and slice.
- Chop, rinse, and dry romaine lettuce, and arrange on a platter. Place remaining salad ingredients (chicken, eggs, avocado, cucumber, onion, bleu cheese, and bacon) in rows.
- Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad.
- Serve with toast or bread.
The recent sunshine and tid bit (I’m treading lightly here) of a weather warm up had me craving for a refreshing salad. It was fun to prepare and the whole family enjoyed it! This salad was served with toasted garlic bread and it was a great match to add more crunch.
It is packed with protein and is loaded with crisp romaine lettuce, juicy tomatoes, cucumber, grilled chicken, bacon, feta cheese, and avocado.
One can make homemade dressing or else – Ranch! I used Ranch this time. It’s a no fail recipe. Enjoy 🙂
Try out the layered variation of this favorite salad!
