The Classic Cobb Salad is one of my all-time favorite salads. It’s the perfect salad for dinner because beyond the greens it’s got so much more; cheese, bacon, avocado, eggs, chicken, and corn.
Everything for this salad can be bought ready to use from the grocery store, which means you can pull together a gorgeous salad in no time at all. Which is handy if you need dinner in a hurry and it’s too hot to cook.
A cobb salad is what I asked for after I had my first son in the hospital. I think they laughed at me and sent in soup. But I wanted that salad. Eventually, I convinced my mom and sister to bring one to me, it was the best salad I’d ever had.
A good cobb salad remains a favorite. I usually order it if I see it on the menu, they’re always a sure win in my book.
What’s in a Cobb Salad?
Plus how can you posibbly go wrong with all the good stuff going on top of the salad? Bacon, blue cheese, corn, eggs, chicken, tomatoes, YUM! All of these are alyerd on top of a typckal romaine base.
In my version I also added chopped cabbage because I try to get more than JUST lettuce in my salads whenever I can. Don’t like chopped cabbage just subb in more romain.
And as ALWAYS change this up to suit you. Love croutons ADD THEM. Want grilled chicken? DO IT. This is what I call inspiration, now make it yours.
What kind of Dressing to use?
Whatever your FAVORTITE dressing happens to be. I *think* the classic cobb alad comes with blue cheese dressing. I know a lot of folks don’t care for the tang of blue cheese so use your favortie dressing and you can’t go wrong.
The only thing I don’t think would work well on salad might be a vinaigrette. In my opinion it would be too runny, that’s no fun.
Classic Cobb Salad
- 10 ounces chopped romaine
- 8 ounces shredded cabbage
- 1 cup grape tomatoes sliced in half
- 1 cup frozen corn thawed
- 8 ounces cooked chicken fried or grilled, sliced
- 1/2 cup blue cheese crumbles
- 1 avocado chopped, don’t cut until you’re ready to serve
- 1/2 cup bacon bits fresh cooked or premade
- 4 hardboiled eggs peeled and chopped
- layer the romaine and the cabbage on a large platter
- arrange the rest of the ingredients over the top, you can sprinkle it on or made neat rows, it’s up to you
- if you’re going to chill until ready to serve you might want to wait to cut the avocados
- optionally you can make individual salads for each person
- serve with your favorite dressing