Cobb salad doesn’t have to be all chopped boiled egg, crumbled cheese, and creamy dressing. No, cobb salad can be so much MORE than that. It can resemble an actual salad. I enjoy making cobb-inspired salads for dinner when I’m craving something light but flavorful. You can add shredded leftover chicken, or shredded rotisserie chicken (if your local grocery store does a good allergy-safe one). When it comes to lettuce, I personally like the crunch of iceberg or romaine, but the taste of leafy lettuces. In this recipe I use both iceberg and baby arugula to achieve the the best taste and texture. A cobb salad wouldn’t be a cobb salad without corn and bacon. I slice the kernels fresh off an ear of corn and lightly saute them in olive oil until just cooked through, but still crunchy and firm. Chopped bacon is what makes this salad a real treat for me. I use an all-natural, 50% reduced salt bacon so that I have better control of the seasoning.
Free from: peanuts, nuts, dairy, egg, soy, wheat, fish, shellfish
a bowl full of chopped iceberg lettuce
1 cup baby arugula
2 radishes, thinly sliced
3 strips of bacon (I use reduced salt bacon), cooked and chopped
1/4 cup cooked fresh corn
1 strawberry, sliced
1 tbsp olive oil
2 tsp Dijon mustard (ensure it is gluten-free if you have a wheat allergy or gluten intolerance)
1 tsp apple cider vinegar
flaky sea salt
freshly ground black pepper
Add the iceberg, arugula, and radishes to a serving bowl and toss well. Add the corn, bacon, and strawberry and arrange in traditional cobb salad rows, or a circular pattern as I have done.
Mix the dressing ingredients in a small bowl and drizzle over top of the salad.