California Cobb Salad

I’ve been in a bit of a dinner rut lately, and after seeing a post for Roasted Asparagus Cobb Salad on Foody Schmoody…I’m Just Cooking, it inspired me to make my version of a California Cobb Salad. 

I am lucky. My family will eat salad whenever I make it, but if I want to serve it as a main dish, it needs to have “lots of toppings”. This means that just lettuce and tomato won’t cut it. I grew up eating what my grandmother called “peasant salad”, which was mainly red leaf lettuce and garden fresh tomatoes with olive oil and vinegar. I loved it, the tastes were simple, but give me a chunk of cheese and a piece of crusty bread on the side and the rest of the meal was optional! 

California Cobb Salad

• 6 Cups Mixed Green Salad
• 12 Strips Turkey Bacon, cooked, drained and sliced into bite-sized pieces.
• 4 Hard Cooked Eggs, sliced
• 1/2-3/4 Cup Grape Tomatoes
• 1 Avocado, diced
• 4 oz. Goat cheese, crumbled
• 1/2 Cup Olives
• 1/4 Cup Pomegranate Arils
• 3 Links Chicken Sausage, cooked and sliced into rounds (Not Pictured)
• Honey Cider Vinaigrette Dressing

Traditional Cobb Salad usually has chicken. I didn’t have any on hand, but I did have some leftover grilled chicken sausage from the night before. (Of course I forgot to add it when I was taking the photo, so thats why it isn’t pictured.) 

First I add the greens to the bottom of the bowl. Then I just arrange the cheese, avocado, bacon, tomatoes, olives and pomegranate over the top for a nice presentation. You can add or omit anything you like in your own version. Many salads I’ve ordered in California restaurants include goat cheese and/or avocado, which is what inspired me to include them in this recipe. 

One of my favorite salad dressings to make is this Honey Cider Vinaigrette. I love the combo of sweet and tangy. We often eat grilled chicken over a “slaw” made with cabbage, sliced almonds, cilantro and dried cranberries. This vinaigrette goes so well with it!

Honey Cider Vinaigrette

• 3/4 Cup Olive Oil
• 1/4 Cup Apple Cider Vinegar
• 1-2 TBSP Raw Honey
• 1/4 Tsp Trader Joe’s Every Day Seasoning

Add all ingredients to a bottle and shake vigorously until well blended. If you don’t have a bottle, you can whisk them together in a bowl instead. Immediately pour over the salad and toss.

Everyone loved the salad and I served it with hot rolls right out of the oven.

This recipe served 4-6 people, depending on how hungry you are!