What I love about a Cobb Salad is its versatility. Don't like blue cheese? Swap in some cheddar. Feel like your tomatoes are out of season? Swap 'em out for something else. This version leans heavily on end-of-summer veggies with sweet corn, beets, and perfect tomatoes.
This is a hearty salad that you can easily prep ahead and assemble before just before eating or serving to guests. If you're looking for a make-ahead situation for your Labor Day plans, this is your sign!
Nutrition per serving: 459 calories, 34g total fat (8.6g saturated fat), 15g protein, 26g carbohydrates, 4.9g fiber, 14.5g sugar (5.8g added sugar), 635mg sodium
Allergens: egg, dairy
For the Dressing:
- 1/ 2 cup olive oil
- 1/ 3 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 clove garlic, grated on a microplane
- 1 teaspoon kosher salt
- Black pepper, freshly cracked, to taste
For the Salad:
- 4 large eggs, hard boiled and cut in quarters
- 5 strips cooked bacon
- 2-3 large beets, roasted
- 1 cup cherry tomatoes, halved
- 3 Persian cucumbers, chopped
- 2 ears of corn, shucked and kernels removed
- 1 cup sharp cheddar cheese, cubed
- 1 large avocado
- 1/ 4 cup shallot, diced
- Chives, for garnish
- 4 cups, mixed greens
- Flaky salt, for garnish
- Black pepper, for garnish
Combine the ingredients for the dressing and whisk together until combined. Add more salt if necessary and set aside.
Prep the ingredients: cook eggs, bacon, and beets.
Chop remaining salad ingredients: cherry tomatoes, Persian cucumbers, corn, sharp cheddar cheese, shallot, and chives.
When ready to serve, in a large serving bowl, assemble greens. Season with salt, lightly dress with 2-3 tablespoons of prepared dressing, and gently toss to coat.
Assemble the prepared ingredients on top and garnish with chives, flaky salt, and pepper.
Just before serving, drizzle with additional dressing to taste. Save remaining dressing in the fridge for up to a week.
Serve and enjoy!