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Cobb Salad Recipe
This Cobb Salad recipe is the perfect entree salad recipe. It’s also a great way to use up leftover Easter ham and hard-boiled eggs.
Course
Main Dish
Cuisine
American, Salad
Keyword
Bacon, entree salad, Ham
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Calories
496
kcal
Author
Jillian - a Food, Folks and Fun original!
Cost
$15.00
Equipment
food processor
large mixing bowl
salad platter
cutting board
chef's knife
Ingredients
FOR THE COBB SALAD DRESSING:
½
cup
extra virgin olive oil
¼
cup
red wine vinegar
2
teaspoons
Dijon mustard
1
teaspoon
Worcestershire sauce
1
large
garlic clove
½
teaspoon
salt
optional
¼
teaspoons
black pepper
¼
teaspoon
granulated sugar
FOR THE SALAD:
8
cups
romaine lettuce
washed, dried, and chopped
4
cups
watercress
washed, dried, and stems removed
1
ounce package
chives
sliced thin
2
large
avocados
pitted and cubed
1
pint
grape tomatoes
3
large
hard-boiled eggs
quartered
8
ounces
of bacon
about 8 pieces, cooked and crumbled
½
cup
crumbled blue cheese
1
cup
leftover ham
cut into bite-sized pieces
US Customary
-
Metric
Instructions
FOR THE DRESSING:
Add all of the dressing ingredients in a food processor and process until smooth, scraping down sides as necessary.
FOR THE SALAD:
In a large bowl, combine the chopped romaine and chives. Give it a quick toss and spread it out on a platter.
Layer all the topping and serve with the dressing.
Nutrition
Calories:
496
kcal
|
Carbohydrates:
12
g
|
Protein:
11
g
|
Fat:
45
g
|
Saturated Fat:
9
g
|
Cholesterol:
118
mg
|
Sodium:
528
mg
|
Potassium:
869
mg
|
Fiber:
7
g
|
Sugar:
3
g
|
Vitamin A:
7285
IU
|
Vitamin C:
32.7
mg
|
Calcium:
83
mg
|
Iron:
2
mg