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Baby Spinach Cobb Salad
with bacon / eggs / avocado

Active: 35 min Total: 35 min
Cobb salads are easy to customize and loaded with flavors and textures from bacon, avocado, and hard-boiled eggs. Best of all, these salads come together fast!


Baby Spinach Cobb Salad:
  • Eggs - 4
  • Foil - for baking
  • Bacon - 8 strips
  • Cucumbers - 12 oz , diced
  • Tomatoes, medium - 1 , diced
  • Avocados - 1 , cubed
  • Baby spinach - 5 oz
Tangy Balsamic Vinaigrette:
  • Garlic - 2 cloves , chopped
  • Shallots - 1 bulb , diced
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Maple syrup - 2 tsp
  • Oil, olive - 3 Tbsp


  1. Hard boil eggs - Cover eggs by 1” / 2.5 cm of water. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and let it sit for 11 minutes. If not making right away, store with shells on in the fridge. (Can be done up to 3 days ahead)
  2. Bacon - Heat an oven to 400F / 204C degrees. Line a sheet pan with foil and then place a cooling rack in the sheet pan. Lay out bacon on rack and bake in the oven for 15 to 20 minutes until bacon is crispy on the edges. (Can be done up to 3 days ahead)
  3. Garlic / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Make vinaigrette - Whisk garlic and shallots with balsamic vinegar, Dijon mustard, and maple syrup. Add oil while whisking. (For a very smooth, creamy vinaigrette, you can blend it with an immersion blender.) Season with some salt and pepper. (Can be done up to 5 days ahead)
  5. Cucumbers / Tomatoes / Avocados - Prep as directed.

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  1. Peel and chop eggs.
  2. Chop or crumble bacon.
  3. Toss baby spinach, cucumber, tomatoes, avocado, eggs, and bacon with vinaigrette. Enjoy!



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