Description
Indulge in the vibrant flavors of a classic Cobb Salad, combining crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and savory bacon topped with hard-boiled eggs and blue cheese. This salad is not just a meal; it’s a feast for the eyes and palate, perfect for summer barbecues or casual brunches. Easy to prepare yet impressive, it’s versatile enough to adapt to your favorite ingredients. Enjoy this fresh dish that will surely delight family and friends!
Ingredients
Scale
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 6 slices thick-cut cooked bacon, crumbled
- 2 hard-boiled eggs, sliced
- 1 ripe avocado, diced
- ½ cup crumbled blue cheese
- ¼ cup red onion, thinly sliced
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse the romaine lettuce under cold water and dry thoroughly using a salad spinner or paper towels. Chop into bite-sized pieces and place in a large bowl.
- Halve the cherry tomatoes and add them along with the diced avocado to the bowl.
- Cook bacon until crispy in a skillet over medium heat. Drain on paper towels, chop into pieces, and sprinkle over the salad.
- Boil eggs for 9-12 minutes depending on desired doneness. Cool under cold water, peel, and slice.
- Add crumbled blue cheese and sliced red onion to the salad.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 190mg