Classic Cobb Salad with Red Wine Lemon Vinaigrette


With the heat of the summer here, we’ve been eating lots of salads. This is my favorite classic salad. I livened it up a bit by adding lemon and a little sweetness in the form of agave syrup to the dressing.

This recipe was created for Babble’s Family Kitchen.

recipe photo

Yield: Serves 4

Classic Cobb Salad with Red Wine Lemon Vinaigrette

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one large head of romaine or iceberg lettuce
2 lbs chicken breasts, grilled or cooked in leftover bacon grease and chopped
6 hard boiled eggs, chopped (see an easy recipe here)
1/2 lb bacon, chopped and cooked crisp
2 large avocados, chopped
1/2 red onion, diced
2 large tomatoes, diced
1 cup shredded Monterrey and Colby cheese (or crumbled blue cheese)
salt and pepper


1 teaspoon lemon zest
the juice of 1 lemon
3 tablespoons red wine vinegar
2 tablespoons agave syrup
1/4 cup olive oil
salt and pepper


1. Cook bacon until crisp. Reserve bacon fat to cook chicken in if desired. Salt and pepper chicken. Grill chicken or cook in bacon fat for extra flavor.

2. Add lettuce to a large bowl. Top with cooked and chopped chicken, crisp bacon, chopped hard boiled eggs, avocados, onion, tomatoes and cheese.

3. Combine lemon zest, red wine vinegar and agave syrup for salad dressing to a small bowl. Whisk in olive oil. Add salt and pepper.

All text and images Ā© / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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