Our version of this famous salad is bursting with fresh from the garden tomatoes, cucumbers, peppers, and leafy greens with a few store-bought elements like salty mixed nuts for good measure and lots of flavor.
3 cups mixed leafy greens like romaine, green leaf, red leaf, etc.
1 cup finely shredded lacinato kale
1 cup packed basil leaves, torn
2 grilled chicken breasts, sliced
8 slices of bacon, chopped
4 hard-boiled eggs, sliced lengthwise in half
1 pound heirloom tomatoes, sliced into wedges or bite-sized pieces
2 Persian cucumbers, sliced into thin rounds
1 shallot, thinly sliced
2 tablespoons thinly sliced chives
1/3 cup chopped salted mixed nuts
zest of 1 lemon
1/2 cup mayonnaise; we like Duke's brand.
2 tablespoons fresh lemon juice
2 tablespoons water
1/4 cup finely grated Romano cheese
1 teaspoon fresh coarsely ground black pepper
1/2 teaspoon coarse kosher salt
Place all the ingredients in a small jar and place an air-tight lid on top. Shake until the ingredients are combined together. Serve immediately or store in a jar in the refrigerator for up to 1 week.
You can substitute plain yogurt for the mayo in the dressing if desired.
Keywords: Cobb salad, recipe for Cobb salad, heirloom tomato, salad, cucumber, grilled chicken, bacon, hard-boiled eggs, Instant Pot hard-boiled eggs, easy dinner recipe, gluten free