Lunch Honolulu Cobb Recipe
Make Lunch Honolulu Cobb Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Toppings
Dressing
Method
Salad Preparation
- 1
Prepare the Greens
In a large salad bowl, combine the romaine lettuce and baby spinach. Toss until mixed well.
- 2
Add the Vegetables
Halve the cherry tomatoes and slice the cucumber into thin rounds. Add them to the salad bowl and toss lightly.
Topping Assembly
- 3
Cook the Bacon
Cook the bacon slices in a skillet over medium heat until crispy. Once done, drain on paper towels and crumble them into pieces.
- 4
- 5
Slice the Avocado
Cut the avocado in half, remove the pit, and slice it into thin wedges.
- 6
Add Toppings
Sprinkle the crumbled bacon, sliced avocado, and sliced hard-boiled eggs over the salad. Finally, top with feta cheese.
Dressing Mix
- 7
Prepare the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
Final Assembly
- 8
Dress the Salad
Drizzle the dressing over the assembled salad and toss lightly to combine all ingredients.
- 9
Serve
Divide the salad into bowls and serve immediately. Enjoy your Lunch Honolulu Cobb!