by Sarah Steimer

I went pretty traditional with this salad, but I’ve seen a lot of really cool variations that I’ll have to try at a later date (my eye is on you, Southwest-style Cobb salad).
- 4 slices thick-cut bacon, cooked and chopped
- 2 hard-boiled eggs (here’s a how-to), chopped
- 2 cups spinach
- 1 cup halved cherry tomatoes
- 1 cup poached or chilled chicken, chopped
- 1/2 avocado, cubed
- 1/4 cup crumbled feta
- vinaigrette
Line up the ingredients except for the feta and vinaigrette. Sprinkle the feta over the salad and drizzle with vinaigrette.
Makes two servings.
Looks delish! I just need to pick up an avocado before lunch today!
One of the great things about Cobb salad is that you usually already have all the ingredients you need… or you can at least fake it!
—Sarah
Wow what mouth-watering ideas you have on here. I’m particularly fond of spinach myself and am always looking for delicious yet healthful ideas. Check out this blog for a spectacular breakfast idea… http://68anda6pack.com/2013/06/25/the-turbocharged-popeye-breakfast/ … Tasty stuff that I now regularly use for my pre-workout meals. Just thought I’d share. 🙂