Cobb salad

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.