COBB SALAD
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Category: salad
- Method: meal prep
- Cuisine: american
Ingredients
VINAIGRETTE INGREDIENTS
- 2 tbsp lemon juice
- 2 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 3/4 c good olive oil
- salt and pepper, to taste
TO ASSEMBLE SALAD
- 4 c romaine lettuce, torn
- 2 c arugula or watercress
- 1 c chopped tomotoes (1 c cherry tomatoes)
- 1 c cucumber, sliced (1 c cucumber, chopped)
- 2 cooked chicken breasts, sliced (2 cooked chicken breasts, cubed)
- 4 hard boiled eggs, quartered (4 hard boiled eggs – halve or leave whole)
- 1 c cooked beets, sliced
- 1/2 c cooked bacon, chopped
- 1 scallion, chopped – green and white parts
- 1 tbsp minced chives
Instructions
TO MAKE VINAIGRETTE
- in a medium sized bowl, combine lemon juice, vinegar, and dijon mustartd
- Slowly whisk in olive oil.
- Add salt and pepper to taste
TO ASSEMBLE SALAD
- Use the chopped romaine and arugula to create the base for the salad.
- On top of the greens, decoratively arrange chicken, egg, bacon, tomato, cucumber, beets.
- Sprinkle chopped scallions and minced chives.
- Serve with the vinagrette on the side.
Notes
For meal prep, divide the salad ingredients in a transportable sealed container. A 4-5 cup container is ideal for a salad, as it gives you enough room to toss your ingredients with the dressing. Divide the dressing in small containers that you can tuck in the larger container. You will have dressing leftover, which you can use for steamed veggies, other salads, etc. The leftover dressing will easily last in the fridge for a week.
Keywords: cobb salad, meal prep, paleo, whole 30
Find it online: https://www.mysaladdaze.com/cobb-salad-meal-prep/