Chopped Cobb Salad

Oxmoor House
Chopped Cobb SaladRecipe
Oxmoor House
Cobb salad is normally so high in calories that it defeats the purpose of ordering a salad. So here's a little twist on the usual. Instead of a creamy dressing, this recipe uses a vinaigrette. For a gluten-free version, substitute a good gluten-free bread for the French bread.
Serves 4 (serving size: 1 3/4 cups)


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1 1/2 cups (3/4-inch) cubed French bread
Cooking spray
6 cups chopped hearts of romaine lettuce (about 2 hearts)
1 cup chopped seeded plum tomato
1/2 cup sliced green onions
2 ounces crumbled blue cheese (about 1/2 cup)
4 bacon slices, cooked and crumbled
2 hard-cooked large eggs, chopped
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 tablespoons olive oil
2 tablespoons finely minced shallots


Hands-On: 11 Minutes
Total: 28 Minutes

1. Preheat oven to 400°.

2. Place bread cubes on a large rimmed baking sheet. Coat bread generously with cooking spray; toss. Bake at 400° for 10 minutes or until crisp and golden, stirring after 5 minutes. Cool completely.

3. Place lettuce and next 5 ingredients (through eggs) in a large bowl. Cover and chill, if desired.

4. Combine vinegar and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Stir in shallots. Pour dressing over salad mixture; toss gently. Top with croutons, and serve immediately.

Tip: Make it easy on yourself and hard-cook the eggs, cook the bacon, and make the vinaigrette ahead, so all you have to do before dinner is assemble!

Created date

August 2012

Nutritional Information

Calories 294
Caloriesfromfat 0.0 %
Fat 21.2 g
Satfat 6.1 g
Monofat 11.1 g
Polyfat 2.2 g
Protein 12 g
Carbohydrate 14.4 g
Fiber 2.9 g
Cholesterol 125 mg
Iron 2 mg
Sodium 630 mg
Calcium 134 mg