When the warmer weather starts to roll in, I love, love, love munching on big salads! My Southwest Salad and Bacon Butternut Brussels Salad are among some of my favorite entree salads. But I thought it high time a classic like Cobb Salad hit my blog.
Salads often get a bad rap simply because most aren't very filling. Stands to reason when you're looking down at a shrimpy bowl of lettuce and vegetables. A Cobb Salad, however, is loaded with protein... typically chicken, boiled eggs, and bacon. To lighten it up a bit, I usually discard the egg yolks and opt for turkey bacon. But you do you! I've also found some really delightful, low-cal, yogurt-based dressings offering all the creaminess without the extra fat; perfect for bringing together this Loaded Cobb Salad.
So long as your proteins are ready to go, Loaded Cobb Salad comes together quickly making for a perfect weeknight meal or easy lunch.
Loaded Cobb Salad
Ingredients
· 4 eggs
· 6 cups romaine lettuce, chopped
· 3 cups baby spinach
· 10oz grape tomatoes, halved
· 2 avocados, diced
· 1 English cucumber, sliced thin
· ½ cup shredded carrots
· 6 scallions, sliced thin
· 3 tbsp shelled sunflower seeds
· 4oz blue cheese crumbles
· 4 slices cooked bacon, crumbled
· ~1lb grilled or rotisserie chicken, diced
· Ranch or blue cheese dressing
Bring a small pot of water to a boil. Cook the eggs in the boiling water for about 9 minutes. Drain the water and rinse the eggs with cold water to stop the cooking. Peel the eggs. Chop or slice the peeled eggs and set aside.
In a large bowl, toss together remaining salad ingredients with the eggs. Drizzle over ranch or blue cheese dressing. Toss to coat.
Serves 4
Gluten Free Friendly!
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