I love a Cobb salad… it’s packed with so much flavor and so many delicious toppings and I love that it’s filling enough to be an entrée salad. I like making it with sliced turkey because it’s one less thing to cook, so all you have to do is chop it up and toss it in. Here’s a reel showing how I made it. Enjoy!
Ingredients
Serves 3-4
1 head of romaine, chopped
1 cup cherry tomatoes, halved
2 Persian cucumbers, sliced
3 hard boiled eggs, quartered
1 avocado, cubed
4 slices nitrate-free turkey bacon or regular bacon, cooked and chopped or crumbled
3 slices nitrate-free deli turkey, cut into bite-sized pieces
2 slices provolone or your favorite cheese, cut into bite-sized pieces
Your favorite dressing — I use this paleo ranch
Instructions
- Start by hard boiling your eggs (my favorite methods are in my reels!) and cooking your bacon or turkey bacon.
- Chop all toppings into similarly sized bite-sized pieces.
- Add chopped romaine into a large, shallow bowl (you’ll lose all the toppings at the bottom if you use a deep bowl).
- Add all toppings on top of the lettuce. Drizzle your favorite dressing over the top and toss. Enjoy!
