Cobb Salad Recipe (Keto, GF, Meal Prep)
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!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Lunch
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
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, 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!
* 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
- Add chicken - to make it a more filling meal! Baked chicken breast, grilled chicken breast, or Instant Pot shredded chicken breast would be ideal!
- 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.
- Red onion - adds extra flavor and pairs well with the other veggies
- Herbs - we used fresh chives, but basil or thyme are also great additions
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