Description
As the chill of winter settles in and the days grow shorter, it’s all too easy to lean into comforting, heavy meals that may not leave us feeling our best. It’s during these colder months that a refreshing dish like Winter Cobb Salad can truly shine. This salad is not just a blend of ingredients; it’s a celebration of vibrant colors and fresh flavors that can lift your spirits and bring warmth to your heart. Imagine gathering around the table with loved ones, sharing stories and laughter, while enjoying this nourishing plate that adds a burst of freshness to your winter days.
Ingredients
- 4 large eggs
- 4 cups mixed greens
- 1 cup cooked chicken, diced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup bacon, cooked and crumbled
- 1/4 cup balsamic vinaigrette
Instructions
Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cool, crumble the bacon into small pieces.
In a small pot, bring water to a boil. Once boiling, gently add the eggs. Boil for about 8-10 minutes for a hard-boiled consistency. Once done, transfer the eggs to an ice bath for a few minutes and then peel.
While the eggs are cooling, wash and chop the romaine lettuce, radicchio, and any other desired salad vegetables. Place them in a large salad bowl.
Add the crumbled bacon and diced avocado to the bowl with the vegetables. Slice the hard-boiled eggs into quarters and arrange them on top of the salad mixture.
In a small bowl, whisk together olive oil, apple cider vinegar, mustard, and a pinch of salt and pepper. Adjust the seasoning to taste.
Drizzle the dressing over the salad and gently toss to combine. Ensure everything is evenly coated with the dressing before serving.
Divide the salad into individual portions and serve immediately. Garnish with additional toppings if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes