cobb salad

Ingredients

• 2 cups baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cooked, crumbled bacon
• 4 oz cooked chicken breast, diced
• 2 hard-boiled eggs, chopped
• 1/2 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh blueberries
• 2 cups salad greens
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Wash and dry the salad greens.
2. In a large bowl, combine the salad greens, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper.
4. Pour the dressing over the salad and toss gently to coat.
5. Add the crumbled bacon, diced chicken, chopped eggs, and blueberries. Gently toss again.
6. Top with diced avocado.

Notes

• For best results, use high-quality bacon. Crisp bacon adds a wonderful texture.
• Make sure the chicken is fully cooked before dicing.
• Hard-boiled eggs can be prepared a day in advance and stored in the refrigerator.
• Blueberries add a burst of sweetness. If unavailable, substitute with pomegranate seeds.
• Dress the salad just before serving to prevent the greens from wilting.