Salad, The Weekly Menus and Recipes

Recipe 8.1: Cobb Salad

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Recipe 8.1:  Cobb Salad

I love a good salad and this one hit all the cravings. I used all the traditional cobb salad ingredients and added sunflower seeds and bleu cheese for little flavor punches. We ate our salad along with a slice of toasted sourdough bread (from Udi’s, a local bakery) that I drizzled with olive oil and then broiled for just a couple minutes. It was an awesome dinner!


1 head romaine, washed and chopped

4 eggs, hard-boiled

4 tomatoes, diced

1 avocado, pitted and diced

1/2 cup bleu cheese crumbles

1/4 cup ranch dressing

1/4 cup red onion, sliced thinly

8 slices bacon

1/2 cup sunflower seeds


Begin by hard-boiling eggs. Place four eggs in a medium saucepan and cover with cold water. Set heat on medium and bring to a rolling boil. Cover with a tight-fitting lid, then turn the heat off and lit sit (covered for 15-20 minutes. Remove the lid, place the sauce pan into the sink and run cold water over the eggs until cooled. Crack on both sides and peel off shell. Once peeled, dice entire egg and set aside.

While eggs boil, heat oven to 350. Lay bacon on foil-lined baking sheet. Place sheet on middle-rack of oven and cook for 15-20 minutes, or until bacon reaches desired crispness. Drain on paper towel-lined plates. Once cooled, slice into 1-inch bites.

While bacon cooks, wash and prepare all other items for salad.

Place 1 1/2 cups romaine in each bowl and top with an equal division of all other ingredients.