social foods version of a Cobb salad

Who says that a Cobb salad has to be a certain way.  Well, we say NO to that notion!  So we decided to make our own version of a Cobb salad.  Instead of the “standard” mixture of iceberg and romaine lettuce, watercress, avocado, blue cheese, chicken, chives, hard-boiled eggs and tomatoes we did it a bit differently.  We decided to take a couple of things out and then add some of our favorite vegetables that seem to be unappreciated.  Thus making the ultimate salad in our opinion.   I have to say that this salad went pretty great with our Baked Mac + Cheese with Cauliflower.


Dressing: (I ended up doubling this to make enough for two people and extra)

  • 3 tbs. of olive oil
  • 2 tbs. of red wine vinegar
  • 1 tbs. of lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. of worcestershire sauce
  • 1 small clove garlic, minced
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of ground pepper


  • 1 head of romaine lettuce (coarsely chopped)
  • 8 slices of apple smoked bacon (chopped after cooked)
  • 2 hard-boiled eggs
  • 1 large hand-full of mini heirloom tomatoes
  • 1 small avocado
  • 1 package of beets from Trader Joe’s (5 small red beets)


Steps: Dressing
1. In a jar or bowl add all the ingredients together: olive oil, vinegar, lemon juice, mustard, worcestershire sauce, garlic, salt and pepper.

2. Shake and set aside to rest.

Steps: Salad

1. Wash and chop the lettuce.

2.  Cook bacon and set aside when done to cool off.   Then chop into pieces.  Try not to eat it all.  Save it for the salad.

3.  Chop all veggies to your liking and arrange tomatoes, avocado, eggs, bacon and beets in neat rows.  This just makes you look cool infront of your guest.

4. Serve and enjoy.  I always leave the salad dressing off so I can let people add as much or as little as they want.

Note:  The salad dressing will keep up to a week if covered and refrigerated in a tight jar.


Leave a Reply