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Baby Spinach Cobb Salad
with bacon / eggs / avocado

Active: 30 min Total: 30 min
With crunchy bacon, creamy avocado and savory hard boiled eggs, it's hard to beat the combination of items in a classic Cobb Salad.
Smarts: Most ingredients in the salad can be used in many different ways, so make good use of your cooking time and boil a few extra eggs or crisp up some extra bacon to use in other meals throughout the week.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. 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)
  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 from 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 3 days ahead)
  4. Make vinaigrette - Whisk garlic and shallots with balsamic vinegar, Dijon mustard, maple syrup and oil. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
  5. Cucumbers / Tomatoes / Avocados - Prep as directed.

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Make

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

Nutrition Facts

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