Cobb Salad Recipe

Wash romaine lettuce and baby spinach thoroughly under cold running water. Spin or pat dry with paper towels until leaves are dry.

Chop romaine into bite-size pieces (about 1-inch pieces) and place in a large mixing bowl. Add baby spinach and toss gently to combine.

Hard-boiled eggs

Place eggs in a small pot and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer for 9 minutes. Immediately transfer eggs to an ice bath for 5 minutes, then peel and slice each egg into quarters.

Turkey bacon

Cook turkey bacon in a skillet over medium heat 3–5 minutes per side until crisp and browned. Drain on paper towels and cut each slice into 2–3 pieces.

Avocado

Halve and pit the avocado. Score the flesh in a crosshatch pattern and scoop out with a spoon, then slice or cube as preferred. Toss avocado gently with a light sprinkle of salt and a squeeze of lemon if desired to prevent browning.

Tomatoes & feta

Rinse cherry tomatoes, dry, and halve. Crumble reduced-fat feta if not already crumbled.

Arrange toppings over the prepared greens in rows or evenly distributed: place quartered eggs, avocado pieces, chopped turkey bacon, halved cherry tomatoes, and crumbled feta on top of the greens.

Choose one dressing (balsamic vinaigrette, ranch, or lemon-herb). Measure approximately 3 tablespoons per serving (adjust to taste). If using bottled dressing, shake well before using.

Drizzle dressing over the assembled salad just before serving. Alternatively, serve dressing on the side for guests to add themselves.

Finish with a light drizzle (optional) of extra virgin olive oil, then season with freshly ground black pepper and kosher salt to taste. Toss gently if you want the dressing evenly distributed, or leave arranged for a classic Cobb presentation.

Serve immediately. This recipe yields one main-course portion; if serving more, multiply quantities as needed.