Cobb Salad Recipe

Cobb salad is a hearty, healthy lunch that is packed with protein! With bacon, hard boiled eggs, blue cheese and avocados.

I *think* I may be finally coming around to hard boiled eggs, guys. If they are served with bacon, avocado, blue cheese and a red wine vinaigrette, you can absolutely count me in!

Sharing this cobb salad recipe with you today because it has been one of my favorite lunch recipes lately! Not only is it packed with protein, veggies and healthy fats, but it tastes a-freaking-mazing.

Cobb salad can be kind of tricky when it comes to meal prep, so I'm sharing my tips to keep everything nice and fresh for up to 4 days.

Don't forget to pin this post to save it for later!

How to make it

There are a few different components to cobb salad, so it does take a little longer to prep than some of my other meal prep recipes, however I promise you: it's SO worth it!

1. Cook your bacon- I used sugar & nitrate free bacon from TruLocal, which is an amazing company that supplies Canadians with locally sourced quality meat. If you want to save $25 off your first TruLocal order, use the code DENISE7297. I baked my bacon in the oven!
2. Cook your hard boiled eggs- I used Kelly's Instant Pot Hard Boiled Eggs recipe!
3. Shake up your dressing- I used this red wine vinaigrette, but you could also use a white wine vinaigrette. It was also AMAZING with my homemade caesar dressing. Drool!
4. Chop your veggies- romaine, tomatoes (leave whole) and cucumbers (sliced into rounds). Add whatever you'd like!
5. Crumble up some blue cheese- don't like blue cheese? swap for feta or cubed cheddar.

How to make this a meal prep recipe

Salads are notorious for not lasting for meal prep. To make this cobb salad recipe last for 4 days, I recommend the following:

• keep the dressing separate until just prior to serving. I use these condiment containers and they worked great for this recipe!
• leave the hard boiled egg intact until just before serving. I left the shell on because I find they get a little slimy if you peel them ahead.
• keep the cheese separate from the salad. I used these 3 compartment glass meal prep containers and they worked great
• leave the avocado out or cut it just before you serve

Which is the best Cobb salad dressing? Traditionally a red wine vinaigrette is used, however we have enjoyed this with a white wine vinaigrette and caesar dressing. I bet ranch dressing would be great, too!

Can I add chicken it? Traditionally, chicken is added! You could certainly add in some cooked, cooled & shredded chicken if you'd like.

Why is it called Cobb salad? You can read the whole story here!

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Cobb Salad Recipe (Keto, GF, Meal Prep)

5 from 4 votes

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

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This hearty cobb salad is loaded with crispy bacon, hard boiled eggs, blue cheese, avocado, and topped with a red wine vinaigrette! Prep it ahead for a fresh and healthy lunch or dinner!

4 servings

Ingredients

• ▢ 4 slices bacon
• ▢ 4 eggs
• ▢ ¼ cup blue cheese crumbled
• ▢ ½ cup cherry tomatoes leave whole
• ▢ 2 cups cucumbers sliced
• ▢ 4 cups romaine lettuce washed, torn & dried

Red Wine Vinaigrette

• ▢ 2 tablespoons red wine vinegar
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1 tablespoon honey or maple syrup; low carb see *
• ▢ ¼ teaspoon dijon mustard
• ▢ salt & pepper

Optional- add fresh

• ▢ 1 avocado sliced
• ▢ green onions chopped

Instructions 

To serve immediately

• Cook bacon - in a frying pan, in the oven, or in the air fryer. Set aside to cool and cut into small pieces.
  
• Cook eggs - in an Instant Pot or on the stove. Allow to cool. Peel & cut into cubes.
  
• Vinaigrette - Prepare red wine vinaigrette and toss all veggies in the dressing.
  
• Assemble - Divide the romaine lettuce, avocado, cucumber, and tomatoes between four bowls. Top with the bacon, hard boiled egg, blue cheese, and chives if desired.
  

For meal prep

• Using a multi-compartment container, keep the veggies separate from the dressing (use a condiment container for the dressing). Keep the eggs whole with the shell on, for best storage. Omit avocado or leave off until ready to serve.

  Keep in the fridge in an airtight container for up to 4 days. Toss all ingredients together just before serving and enjoy!
  

Tips:

* Low carb/keto- swap the honey for 1 teaspoon monk fruit sweetener for a total of 347 calories // 8 g total carbs // 4 g fiber // 4 g net carbs

Variations

1. Add chicken - to make it a more filling meal! Baked chicken breast, grilled chicken breast, or Instant Pot shredded chicken breast would be ideal!
2. Swap lettuce - for spinach, baby kale, arugula, or mixed greens! Romaine is classic, but you can get creative and use whatever you have on hand.
3. Red onion - adds extra flavor and pairs well with the other veggies
4. Herbs - we used fresh chives, but basil or thyme are also great additions

Nutrition Information

Serving: 1/4 batch, Calories: 347kcal, Carbohydrates: 8g, Protein: 12g, Fat: 29g, Saturated Fat: 7g, Cholesterol: 184mg, Sodium: 340mg, Potassium: 616mg, Fiber: 4g, Sugar: 2g, Vitamin A: 4610IU, Vitamin C: 13.3mg, Calcium: 100mg, Iron: 1.9mg

Author: Denise Bustard

Course: Lunch

Cuisine: American

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