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hands holding a gray bowl filled with cobb salad
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5 from 3 votes

Cobb Salad Recipe (Keto, GF, Meal Prep)

Cobb salad is a hearty, healthy lunch that is packed with protein! With bacon, hard boiled eggs, blue cheese and avocados.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Lunch
Cuisine: American
Servings: 4
Calories: 347kcal


  • 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)


To serve immediately

  • Cook bacon in a frying pan or in the oven . 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.
  • Prepare red wine vinaigrette and toss all veggies in the dressing.
  • Divide veggies between four bowls. Top with the bacon, hard boiled egg, blue cheese, avocado and chives if desired.

For meal prep

  • Using a multi-compartment container, keep the veggies separate from the dressing (I would use a condiment container for the dressing). I like to keep my eggs peeled but you can peel them ahead. 
  • Keep in the fridge in an airtight container for up to 4 days.
  • Toss all ingredients together just before serving and enjoy!


* 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


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