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Cobb Salad

Cobb Salad

The classic Cobb Salad is back and as popular as it was when it first became a hit in the 1930s at the Hollywood Brown Derby restaurant.

You can prepare the dressing ahead of time, store in a tightly sealed jar and refrigerate for up to several days before using.

Prep: 15 min
Serves: 6 Save

Ingredients (19)


  • ⅓ cup Extra Virgin Olive Oil
  • 2 T Red Wine Vinegar
  • 2 tsp Fresh Lemon Juice
  • or 2 tsp Bottled Lemon Juice
  • 1 tsp Dijon Mustard
  • ½ tsp Worcestershire Sauce
  • ¼ tsp Sugar
  • 1 Garlic Clove
  • ½ tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper


  • 5 cup Chopped Romaine Lettuce
  • 5 cup Shredded Boston Lettuce
  • 2 Tomatoes
  • 9 oz Boneless Skinless Chicken Breast
  • 6 Bacon Strips
  • 3 Hard Boiled Eggs
  • 2 oz Roquefort Cheese
  • or 2 oz Blue Cheese
  • 1 Avocado
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  1. To prepare dressing, combine all ingredients in a jar, cover tightly and shake vigorously.
  2. To prepare salad, arrange lettuces on a large serving platter, big enough to toss the salad. Arrange tomatoes in a strip down the center and arrange chicken, bacon, eggs, and cheese in strips on either side of tomatoes. Scatter avocado around edge.
  3. Before serving, slide the salad into a large bowl; pour dressing over top and toss gently to combine.