Baby Spinach Cobb Salad
with bacon, eggs, and avocado
This baby spinach cobb salad will keep you full and warm this winter. Enjoy this lighter meal so you can indulge at all those holiday parties!
Smarts: Baking bacon with a lined sheet pan lets you cook up a lot at once and also clean-up much easier.
- 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
- Cooking oil - 6 Tbsp
- Baby spinach - 6 oz
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)
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 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)
Garlic / Shallots - Prep as directed. Can be stored together. (Can be done up to 4 days ahead)
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)
Peel and chop eggs.
Toss baby spinach, cucumber, tomatoes, avocado, eggs, and bacon with vinaigrette. Season to taste with salt and pepper.