Baby Spinach Cobb Salad
with bacon, eggs, and avocado
A cobb salad always makes for a light yet hearty dinner. We use baby spinach to make tonight's salad even healthier!
Smarts: Baking bacon with a lined sheet pan lets you cook up a lot at once and also clean-up much easier.
Ingredients
- Eggs - 6
- Bacon - 8 strips
- Garlic - 1 clove , minced
- Shallots (small) - 1 bulb , diced
- English cucumber - 1 , chopped
- Roma tomatoes - 3 , chopped
- Avocado (medium) - 1 , cubed
- Balsamic vinegar - 3 Tbsp
- Dijon mustard - 1 Tbsp
- Maple syrup - 1 1/2 tsp
- Oil, cooking - 6 Tbsp
- Baby spinach - 6 oz
Prep
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Hard boil eggs - Cover eggs by 1” (2.5cm) of water. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and just 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)
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Bacon - Heat an oven to 400F(or 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 from 15 to 20 minutes until bacon is crispy on the edges. This is a great low-effort way to cook bacon and have all the fat drip off (with little clean up!). (Can be done up to 3 days ahead)
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Garlic / Shallots / Cucumber / Tomatoes / Avocado - Prep as directed.
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Make vinaigrette - Whisk garlic and shallots with balsamic vinegar, Dijon mustard, maple syrup, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
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Make
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Peel and chop eggs.
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Chop bacon.
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Toss baby spinach, cucumber, tomatoes, avocado, eggs, and bacon with vinaigrette. Season to taste with salt and pepper.
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