Summer Cobb Salad

Written By Judy Doherty, MPS, PCII
Summer Cobb Salad

Summer Cobb Salad

Yield 0
Author Judy Doherty
Prep time
10 Min
Cook time
10 Min
Total time
20 Min
This delicious entree salad is packed with fresh summer veggies along with select traditional ingredients.

Ingredients

  • 2 cups bibb lettuce, cut, rinsed, spun dry
  • 2 cups cherry tomatoes, remove stem and cut in half
  • 1 tablespoon blue cheese crumbles
  • 1 avocado, peeled, cored, and cut into slices
  • 4 eggs, hardboiled, peeled, cut in half
  • 1 slice red onion, cut in half
  • 1 red pepper, cut into strips

Instructions

  1. Prepare all the ingredients. Chill until ready to assemble.
  2. To assemble, toss the lettuce in vinaigrette. Place on a plate. Top with all the ingredients. Serve immediately.
  3. Chef's Tips: We opted to omit the bacon bits and use more avocado than the traditional Cobb salad. The lettuce here is cranberry bibb lettuce but any bibb or green lettuce will do.
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it # foodandhealthrecipes
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
Previous

Summer Farro Salad
Next

Lentil Quinoa Salad Bowl