This Cobb Salad is as pretty as it is delicious. It is loaded with yummy and filling ingredients, so this is one salad that won’t leave you hungry. bacon, tomatoes, cucumbers, carrots, hard-boiled eggs, turkey and blue cheese all sit on top of a bed of fresh and crisp lettuce. This cobb salad is so good you’ll crave it again. Enjoy!
6 oz. Packaged Lettuce, use romaine, butter, iceberg, or your favorite type
6 Slices Bacon, cooked until crispy and chopped
1 Medium Tomato, seeded and diced
½ cup Cucumber, peeled, seeded and diced (about ½ a cucumber)
½ cup Shredded Carrots
3 Eggs, hard boiled, peeled and chopped
2 Slices of Deli Turkey, chopped (if using really thin slices, increase the amount)
1 ½ tbsp. Blue Cheese, crumbled
Favorite Dressing, for serving
You can prepare some, or most, of the ingredients in advance and refrigerate until ready to build the salad. The diced tomato, I would prepare when making the salad, but everything else will keep just fine in the refrigerator for a day or so.
If you’re using a hothouse (or English) cucumber, peeling and seeding is not necessary. If using a garden cucumber, then you may want to remove most, or all of the peel. Also, slice the cucumber in half and gently remove the seeds with a spoon.
Make the Bacon
Cook the bacon in the oven, or on the stovetop
Stovetop: Add the bacon to a large, non-stick skillet and cook over medium heat until crispy. Turn the bacon occasionally at first, then more often as it starts to brown. Remove the bacon from the skillet and place it on a paper-towel lined plate. When the bacon is cool enough to handle, chop or crumble into small pieces.
Oven: Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Place the bacon on the baking sheet so they fit comfortably, do not overlap. Bake the bacon until beautifully browned and crispy. This will take approximately 25-35 minutes, but check the bacon after 15 minutes, and gauge the rest of the time from there. Check it often (because burning bacon would be sad). Remove the bacon from the oven and place it on a paper-towel lined plate. When the bacon is cool enough to handle, chop or crumble into small pieces.
Make the hard boiled eggs
Carefully place the eggs in a medium saucepan. Cover the eggs with cold water. Place the pan over high heat; bring the water to a full boil. Once the water is boiling vigorously, turn off the heat, cover the pan and let the eggs sit for 10 minutes. Drain the water and then rinse the eggs with cold water. Peel the eggs when they’re cool enough to handle, and chop.
When all of your ingredients are sliced, diced and chopped – build your cobb salad.
Build the cobb salad
Divide the lettuce among two large bowls or to-go containers (if prepping lunch). Use half of the toppings for each salad. Add one ingredient at a time to the lettuce. We arranged the toppings in neat rows. Start in the middle and alternate sides until all the toppings are used up.
Serve the cobb salad with your favorite salad dressing and enjoy! If your prepping you lunch remember to pack some dressing on the side and refrigerate.
Makes 2 large cobb salads