Recipe Information

Total Time:  20 minutes

Servings: 6

If you think salads are a little too light and leafy, try this classic Cobb. A bed of deep-green romaine peeks out from under rows of crispy bacon, boiled eggs, chopped chicken, blue cheese and avocado. An easy balsamic-Dijon vinaigrette ties it all together for a salad that eats like a meal.


  • 1/4 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • 1 head romaine lettuce, washed and dried
  • 4 hardboiled eggs, peeled and quartered
  • 12 ounces cooked chicken, diced
  • 8 slices bacon, cooked and crumbled
  • 1 avocado, pitted, peeled and sliced
  • 4 ounces blue cheese, crumbled
  • 1 package grape tomatoes, halved
  • 2 scallions, thinly sliced


  1. In a cup, whisk the balsamic vinegar, Dijon mustard, sugar and salt. Whisk in the olive oil and reserve.
  2. Tear the lettuce into bite-sized pieces and spread on a large platter or in a large bowl.
  3. Arrange the eggs, chicken, bacon, avocado, blue cheese and tomatoes in rows, either like the spokes of a wheel or as stripes across the lettuce.
  4. Top with scallions, drizzle with dressing and serve.

Tips & Notes

Serve with sliced baguette or crackers.

Nutritional Information

490 calories, 37 g. fat, 195 mg. cholesterol, 620 mg. sodium, 10 g. carbohydrate, 4 g. fiber, 29 g. protein

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