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.
Ingredients
- 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.Nutrition Facts
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