Cobb Salad

• 8 slices thick-cut bacon, chopped
• 1 head romaine lettuce, chopped
• 2 hard-boiled eggs, sliced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled blue cheese
• 1/2 cup cooked chicken, diced (optional)
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Steps

1. 1 Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels.
2. 2 In a large bowl, toss the chopped romaine lettuce with a pinch of salt and pepper.
3. 3 Arrange the salad on a platter or individual plates by layering: eggs, avocado, tomatoes, red onion, blue cheese, and chicken if using.
4. 4 Crumble the cooked bacon over the top of each salad.
5. 5 Whisk together mayonnaise and apple cider vinegar in a small bowl to make the dressing.
6. 6 Drizzle the dressing over the salad before serving.

Nutrition

Tips

• For a richer flavor, use aged blue cheese.
• If you prefer a lighter option, substitute Greek yogurt for mayonnaise in the dressing.
• Prepare all ingredients ahead of time for quick assembly.

Storage

Store separately in airtight containers in the fridge for up to 2 days. Assemble just before serving to keep greens crisp. Dressings can be stored in the fridge for up to 5 days.

Serving Suggestions

• Pair with a warm, crusty baguette for a complete meal.
• Serve with a tangy vinaigrette on the side for those who prefer a lighter dressing.

FAQ