Chopped Cobb Salad

Chopped Cobb Salad Recipe
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)
Total time: 28 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 11 Minutes
Total: 28 Minutes

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


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


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!


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