Teresa's Recipes
Classic Cobb Salad with Homemade Dressing
Indulge in the flavors of this classic Cobb Salad, a refreshing combination of crisp romaine lettuce, succulent grilled chicken, smoky bacon, creamy avocado, juicy tomatoes, hard-boiled eggs, and tangy blue cheese. This salad is not only visually appealing with its vibrant colors, but it's a perfect balance of different textures and flavors. The homemade red wine vinaigrette adds a tangy twist, tying all the ingredients together in a delightful symphony. This dish was famously invented at the Hollywood Brown Derby restaurant in 1937 and has been a beloved classic ever since.
Ingredients
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/3 cup Olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 1/2 cup, crumbled Blue cheese
- 2, peeled and sliced Hard-boiled eggs
- 2, medium-sized, diced Tomatoes
- 1, pitted and diced Avocado
- 6 slices, cooked and crumbled Bacon
- 1, diced Grilled chicken breast
- 6 cups, chopped Romaine lettuce
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 500
- Fat: 35g
- Carbs: 20g
- Protein: 30g
- Sodium: 900mg
- Sugar: 5g
Instructions
- Begin by preparing your salad dressing. In a small bowl, whisk together the red wine vinegar, Dijon mustard, olive oil, salt, and pepper until well combined. Set aside.
- In a large salad bowl, combine the chopped romaine lettuce, diced grilled chicken, crumbled bacon, diced avocado, diced tomatoes, sliced hard-boiled eggs, and crumbled blue cheese.
- Drizzle your homemade dressing over the salad. Toss the ingredients gently until they are evenly coated with the dressing.
- Serve the Cobb salad immediately. Enjoy this refreshing, hearty salad as a standalone meal or as a side with your favorite soup or sandwich.
Tips
- For a vegetarian version, you can replace the grilled chicken and bacon with tofu or chickpeas.
- You can also add other vegetables like cucumbers or bell peppers for more crunch and flavor.
- The salad dressing can be made ahead and stored in the fridge for up to a week.