Spring Cobb Salad
Loaded with fresh mixed greens and veggies, smoked salmon, crispy bacon, boiled eggs, crumbled feta, avocado and tomatoes. Serve the salad with toasted baguette and the tangy, herby green goddess dressing. Enjoy!
Servings 8 servings
Calories 220kcal
Ingredients
Spring Cobb Salad
- 8 ounces carrots
- 1 tablespoon olive oil
- 4 ounces thick-cut bacon slices
- 4 large eggs
- 1 tablespoon vinegar
- 1 teaspoon kosher salt
- 6 ounces asparagus , woody ends removed
- 6 ounces green beans
- 5 ounces mixed baby greens
- 4 ounces smoked salmon
- ½ pint heirloom cherry tomatoes , halved
- 1 avocado , peeled and sliced
- 1 watermelon radish , thinly sliced
- 3 ounces feta cheese , crumbled
- Fresh basil and parsley for garnish
- Toasted baguette slices
Green Goddess Dressing
- ½ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 Meyer lemon (or regular lemon), juice and zest
- 2 cloves garlic , peeled and roughly chopped
- 2 teaspoons Dijon mustard
- ¼ cup green onions , chopped
- ¼ cup basil , loosely packed
- ¼ cup parsley , loosely packed
- 1 tablespoon honey
- Kosher salt and black pepper
Instructions
Salad
- Preheat oven to 400 degrees F.
- Line two large, rimmed baking sheets with parchment paper.
- Place carrots on one baking sheet. Drizzle with olive oil and season to taste with salt and pepper. Place bacon slices on the other baking sheet.
- Roast the carrots for 20-25 minutes until tender and cook the bacon 15-20 minutes until crisp.
- Meanwhile, bring a pot of water to a boil. Add vinegar and salt. Carefully lower eggs into the pot. Lower heat to maintain a soft boil. Cook for 7 minutes for semi-boiled eggs or up to 12 minutes for hard-boiled eggs.
- When cooked to desired doneness, transfer eggs to a bowl of ice cold water to stop the cooking. Eggs can be made up to 7 days ahead. Store in the fridge unpeeled. When ready to use, gently crack and peel the eggs, and slice into halves or quarters.
- Bring another pot of water to a boil. Season with kosher salt and blanch asparagus and green beans for 2 minutes. Use a slotted spoon to transfer vegetables to an ice cold water bath for 5 minutes to stop the cooking. Then drain and pat dry.
- To assemble, spread the lettuce on a large platter. Arrange the bacon, vegetables, eggs, salmon, feta, avocado and radishes in sections.
- Drizzle with green, herby dressing and pass remaining vinaigrette on the side. Enjoy!
Green Goddess Dressing
- Blend all ingredients in a high-powered blender or food processor until smooth. Store in an airtight container and refrigerate up to 1 week.
Notes
Tips to Make Ahead
- Eggs can be hard boiled and refrigerated (unpeeled) up to a week.
- Dressing can be made and refrigerated up to one week as well.
- Vegetables can be blanched or roasted, cooled and stored in an airtight container in the refrigerator up to three days.
- Bacon can be cooked, cooled and refrigerated up to five days. Microwave to rewarm.
Nutrition
Serving: 1 serving | Calories: 220kcal | Carbohydrates: 13g | Protein: 11g | Fat: 15g | Cholesterol: 104mg | Sodium: 727mg | Potassium: 540mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5611IU | Vitamin C: 22mg | Calcium: 105mg