COBB SALAD

This cobb salad is a staple at our house, we’ve been having it almost every week lately. It has tons of flavor, is easy to prepare and what I love most about it is that I can make one salad just as easily as I can make 2 or more. Lately, I’ve been prepping extras of the ingredients since we have them anyway. That way we have the salads the nights I make the components and then another night later in the week we can easily throw them together with the pre-made ingredients.

I’ll include a recipe card at the bottom of the post for one salad, but note this is really easy to multiply the ingredients to make as many as you like! You can also view a step-by-step video on how I make this salad on my Instagram page.

I start off by cooking some bacon in the oven using my oven baked bacon recipe. What’s great about this is I can make a few slices for one salad, or a whole package to prep it for multiple salads. Once the bacon is cooked, I cool it on a paper towel then chop.

While the bacon is in the oven, I hard boil my egg. Again, I can make just one or several for many salads. I bring a small pot of water to a boil, turn down the heat to settle down the water and carefully lower my egg(s) into the bottom of the pot. I turn the heat back up to the boil and cook for 11 minutes then carefully remove the egg and put it in an ice bath to stop the cooking. After the egg has cooled, I peel off the shell and chop.

The rest of the prep is easy! I wash and chop some romaine lettuce & tomato, thinly slice some onion, drain & rinse garbanzo beans and dice up some avocado.

I lay down a bed of the chopped romaine then add rows of the ingredients I prepped above along with some crumbled blue cheese.

Lastly, I make a very simple balsamic vinaigrette by whisking together olive oil, balsamic vinegar, dijon mustard, salt & pepper.