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Cobb Salad with the Best Dressing

Cobb Salad with the Best Dressing for a Flavorful Feast

Cobb Salad with the Best Dressing is a colorful blend of fresh ingredients, ideal for a delightful lunch or dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Mixed Salad Greens Use romaine, arugula, or baby spinach for variety.
  • 6 slices Cooked and Crumbled Bacon Opt for turkey bacon for a lighter version.
  • 2 large Hard-Boiled Eggs Can be substituted with diced tofu for a plant-based option.
  • 1 medium Avocado, sliced Consider substituting with hummus for different texture.
  • 1 cup Grilled Chicken Breast, chopped Can be replaced with turkey, shrimp, or grilled tofu as alternatives.
  • 1 cup Cherry Tomatoes, halved Substitute with grape tomatoes or diced bell peppers.
  • 1/4 cup Red Onion, thinly sliced Leeks or shallots are milder substitutes.
  • 1/2 cup Blue Cheese, crumbled Feta or goat cheese can be used if blue cheese is not preferred.
  • 2 tablespoons Fresh Parsley, chopped Basil or cilantro can serve as alternatives.
For the Dressing
  • 1/2 cup Olive Oil Avocado oil can be a healthy substitute.
  • 1/4 cup Red Wine Vinegar Apple cider vinegar is a suitable substitute.
  • 1 tablespoon Dijon Mustard Yellow mustard can work in a pinch.
  • 1 tablespoon Honey Maple syrup or agave nectar are vegan alternatives.
  • 1 clove Garlic, minced Garlic powder can be used for convenience.
  • Salt and Pepper to taste Essential seasonings to enhance the dish.

Equipment

  • Salad Spinner
  • skillet
  • Saucepan
  • grill or frying pan
  • Small Bowl

Method
 

Step-by-Step Instructions for Cobb Salad with the Best Dressing
  1. Wash and dry the mixed salad greens in cold water. Use a salad spinner to ensure they are fully dried to prevent sogginess.
  2. Cook the bacon in a skillet over medium heat for about 5-7 minutes until crispy. Transfer to paper towels to cool.
  3. Hard-boil the eggs in a saucepan covered with cold water. Once boiling, reduce to a simmer for 10 minutes. Cool in ice water for 5 minutes before peeling.
  4. Season the chicken breast with salt and pepper, and grill for 6-7 minutes on each side until cooked through. Chop into bite-sized pieces.
  5. Halve the cherry tomatoes and thinly slice the red onion.
  6. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic until emulsified. Season with salt and pepper.
  7. Assemble the salad by layering the greens, then topping with bacon, eggs, avocado, chicken, tomatoes, onion, and blue cheese.
  8. Garnish with parsley and drizzle with dressing. Toss gently if desired and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 14gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 189mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 3gVitamin A: 1800IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Customize the salad ingredients based on your preferences or diet requirements.

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