Spinach Cobb Salad

Forget boring lettuce; make your next salad with spinach! I love this Spinach Cobb Salad—it’s loaded with delicious toppings, and the dressing is fresh, tangy, and easy to make. The secret to this amazing salad is using baby spinach and spicy sweet red peppers. Want to impress everyone? Make this easy salad on a board or platter and dig in!

Not only is this salad gorgeous, but this Spinach Cobb Salad is delicious, too! I love serving it on my 12×24-inch board. I lay out all the ingredients side-by-side, and it looks so pretty. Then, I either toss it and drizzle it with the dressing or sometimes I let my guests build their own salads and add the dressing to their portions.

Spinach Cobb Salad

You can also make this salad in a big bowl—there’s no wrong answer! Just ensure that you toss it all together and add the dressing just before serving so it doesn’t get soggy. 

This Spinach Cobb Salad is hearty enough to be a meal all on its own, but I also love serving it as a side salad with lunch or dinner or taking it to potlucks and gatherings. It’s got everything in it! From hard-boiled eggs to avocados and bacon, there’s lots to love in this easy spinach salad recipe!

Why I love this recipe

• It’s super easy, and you can prep everything ahead of time. Make the dressing ahead of time, and you can even assemble the salad hours in advance. Just add the avocado and peppers just before serving.
• It looks great on a board, or served in a salad bowl – it’s totally flexible!
• You can double or even triple this Spinach Cobb Salad to feed a crowd.

Gather these ingredients

For the dressing

• White wine vinegar
• Shallot – Finely minced.
• Dijon mustard
• Freshly ground black pepper
• Salt
• Extra virgin olive oil

For the salad

• Baby spinach – You’ll need 10-12 cups.
• Hard-boiled eggs – 4-5 eggs, peeled and chopped.
• Red cabbage – Shredded.
• Red onion – Finely chopped.
• Avocados – 1-2 avocados, diced.
• Bacon – 8 slices, cooked and crumbled.
• Delallo Pepperazzi – These are spicy sweet red peppers, leave them whole.

How to make Spinach Cobb Salad

1. Make the dressing by whisking the vinegar, shallot, mustard, pepper and salt in a small bowl until thickened. Drizzle in the olive oil while whisking.
2. Place the spinach in a large bowl. Layer the chopped eggs, cabbage, red onion, avocados, and bacon on top. 
3. Drizzle the salad with the dressing and toss to combine. 
4. Divide the salad among plates and top them with 1-2 Delallo Pepperazzi. Serve and enjoy!

How to make Spinach Cobb Salad on a board

Prefer to make your Spinach Cobb Salad recipe on a 12×24-inch board? Here’s how:

1. Arrange the spinach, eggs, cabbage, red onion, avocados, bacon, and peppers in separate sections on the board. 
2. Before serving, drizzle with the dressing, toss and serve.

Tips & substitutions

• If you’re going to toss the salad before serving, consider adding the chopped egg and bacon to sprinkle on top of the salad as a garnish. It looks so pretty!
• You can make the dressing even up to 1-2 days in advance.
• Don’t add the dressing until you’re ready to serve so that the salad doesn’t get soggy.
• Add some grilled chicken or shrimp to turn this into an entree-sized salad.
• To perfectly hard-boil eggs, with a spoon, gently place each egg in a medium pot of boiling water. Bring to a boil for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water and ice cubes; let stand until the eggs are completely cooled.

Serving suggestions

I love salads, especially when the weather is warmer. I will serve it along with grilled kabobs, grilled chicken, or anything off the smoker.  I also love to serve this dish along with other salads, kind of like a salad bar. It pairs well with Burrata Chopped Salad, Asian Cucumber Salad, and Ham & Peas Pasta Salad.

Storage

Store any leftovers in an airtight container in the fridge for 1-2 days. 

Check out these awesome salad recipes while you’re here

• Black Rice Caprese Salad
• Carrot Ribbon Salad
• Ahi Tuna Salad

5 stars (1 review)

Leave a Review

Get the Recipe:

Spinach Cobb Salad

Baby spinach, eggs, bacon and more turn this Spinach Cobb Salad into a delicious meal! So easy and so good, it’s perfect any time of year! Double the recipe if serving on The Big Board.

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Yield: 4

Print Recipe Pin Recipe Save RecipeSaved!

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• 3 Tbsp white-wine vinegar
• 2 Tbsp finely minced shallot
• 1 Tbsp Dijon mustard
• 1 tsp reshly ground pepper
• ¼ tsp salt
• 3 Tbsp extra-virgin olive oil
• 10 cups baby spinach leaves
• 2 eggs, hard cooked, peeled and chopped
• 1 cup red cabbage, finely chopped or shredded
• ⅓ cup red onion, finely chopped
• 1 avocado, diced
• 4 slices cooked bacon, crumbled
• 4 Delallo Pepperazzi (Spicy Sweet Red Peppers), left whole

Instructions

 

Make the dressing:

• Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Add in oil and whisk until combined.

Make the salad:

• Place spinach in a large bowl. Layer the rest of ingredients on top of the spinach leaves, except the sweet red peppers. TIP: Set aside a small amount of eggs and bacon to sprinkle on top of each individual serving.
• Drizzle the salad with dressing; toss to combine.
• Divide the greens among 4 plates. Top with 1 or 2 Spicy Sweet Red Peppers and a sprinkle of the bacon and eggs. Serve and enjoy!

Notes

Reposted from.

How to boil the PERFECT egg:

To hard-boil eggs, with a spoon, gently place each egg in a medium pot of boiling water. Bring to a boil for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water, and ice cubes; let stand until the eggs are completely cooled.

Cuisine: American

Course: Salad

Author: Sandy / Reluctant Entertainer

Calories: 280kcal, Carbohydrates: 11g, Protein: 9g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.02g, Cholesterol: 90mg, Sodium: 423mg, Potassium: 833mg, Fiber: 6g, Sugar: 3g, Vitamin A: 7479IU, Vitamin C: 40mg, Calcium: 112mg, Iron: 3mg

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!