Cobb salad comes in many varieties, but is always a hearty and satisfying meal. This version combines salty bacon, tangy onions, sweet tomatoes, crunchy almonds, and protein-packed eggs to form a colorful, nutritious dish. The salad is paired with a simple dressing to tie everything together.
Perfect Cobb Salad
- 1 Head romaine lettuce (chopped)
- 6 Eggs
- 8 slices bacon
- 1/2 cup Slivered almonds
- 1/2 Red onion (diced)
- 1 cup Cherry tomatoes (chopped)
For the dressing
- 3/4 cup Extra virgin olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Lemon juice
- 1/4 tsp Dry mustard
- Dash of honey
- 1 clove garlic (minced)
- Salt and freshly ground pepper (to taste)
Place the eggs in a saucepan and add enough cold water to cover them by an inch.
Bring the water to a boil and then remove the pot from heat and cover.
Let stand for 10 minutes and then place the eggs into a bowl of ice water for 1-2 minutes.
Crack and peel the shells off the eggs.
Slice thinly and set aside.
Meanwhile, cook the bacon in a skillet until crisp.
Remove to a paper towel-lined plate and crumble.
To make the dressing, combine all of the dressing ingredients together in a blender.
Blend until smooth. Season to taste with salt and pepper.
To assemble the salad, divide the romaine lettuce among the plates. Top evenly with sliced eggs, crumbled bacon, almonds, tomatoes, and onions.
Serve with dressing on the side.
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