A salad recipe from a vegetarian I know, how predictable but this one is something I just had to share among other salad recipes that stand out to me. I made this salad for a party and it was such a hit! I am a big fan of healthy entertaining recipes and I for one am always looking for the best healthy food options when attending a party or event so I of course can spend my calories on the delicious wine. Don’t get me wrong, good food for a party is key but you want to keep it light and fun offering dishes that are easy to make and can satisfy everyone.
I love Cobb salads mostly because I like the variety and the ability to layout the ingredients so you can see them all.
So let’s get to making this salad!
First you need to boil the eggs. Now I have a certain way that I do this that I have found works every time so please try it out and let me know how it works for you.
Perfectly hardboiled eggs every time!
Step one: Place the eggs in a small saucepan (I cook 4-5 at a time) and cover them with water.
Step two: Bring the eggs to a boil, remove from the heat, cover and let them sit for 12 minutes.
Step three: Drain the eggs and rinse them with cold water and let them sit for another couple of minutes.
Step 4: You can either put them in an airtight container and store them in the fridge for later use or peel and serve them.
Perfect every time!
Prepping the salad
Prep your greens first. As usual I used kale (my fav) but you can really us any green you like. As I have mentioned in previous recipes, please take the time to wash, spin and massage your kale. Here are the steps I take for prepping my kale. I also added some spinach as well.
How to prep and massage kale for this very veggie Cobb salad
Remove the kale leaves from the stem simply by just running your fingers down the stem. The leaves will just fall off.
Place the kale leaves in a colander and rinse under lukewarm water for a few minutes.
Add the rinsed kale to a salad spinner and spin your heart out. This removes any excess dirt and moisture.
Chop the kale (I like to chop it up into ribbons or large chunks).
Drizzle a little olive oil, salt and pepper on the kale and using tongs massage it for 2-3 minutes. You will see it transform right before your eyes. A very important step!
Now that your eggs and greens are ready, it is time to build the rest of your salad.
It’s basically a chop and drop kind of deal. I don’t know what it is about chopping up vegetables, but for some strange reason its one of those things that I just love, which is good since I eat a lot of them!
Assembling this salad was so much fun! I love it when I get to be creative with such as simple recipe.
How to make the Homemade Ranch Dressing
Add all ingredients to a small bowl and whisk! Super easy!
- Greek yogurt
- Garlic powder
- Onion powder
- Dried parsley
- Freshly chopped dill
- Freshly chopped chives
- Lemon juice
- Salt and pepper
Beautiful! You can make so many different salad dressings to go with this but I used my signature ranch dressing that I am sure you are going to LOVE with the very veggie Cobb salad because a Cobb salad needs a creamy dressing right?
Pretty much a go to salad recipe any time of the year!
For the salad
- 4 large eggs
- 2 cups curly kale
- 1 cup fresh spinach
- 1 cup sliced cherry tomatoes
- 1/2 cup chopped pistachios
- 1/2 cup pitted kalamata olives
- 2 avocados, cubed
- 1/4 cup diced red onion
For the ranch dressing
- 1 cup nonfat plain greek yogurt
- 1/2 cup buttermilk
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 1 cup fresh spinach
- 1 tablespoon freshly chopped dill
- 1 tablespoon freshly chopped chives
- 1 juice of 1 lemon
- salt and pepper
Cook the hardboiled eggs:
- Place the egg into a medium size sauce pan and cover them with water.
- Bring them to a boil on the stovetop, remove from the heat, cover and let sit for 12 minutes.
- Drain and rinse them in cold water, let them cool for a few minutes and peel and chop.
Make the ranch dressing:
- Place all ingredients into a small mixing bowl and whisk well.
Assemble the salad:
- Place the kale into a large bowl and massage it for a few minutes with your fingers or tongs to break it down a little.
- Top with the rest of the salad ingredients in rows to display each ingredient on top of the bed of spinach and kale.
- Drizzle on the ranch dressing, serve and ENJOY!
You can also cook the eggs in the instant pot using the "egg" setting. Super easy, just add 1 cup of water to the pot, place the steamer tray in the bottom, add the eggs, cover and set to the "egg" setting and let the instant pot work it's magic. When done, remove with tongs, run under cold water for 2-3 minutes and peel.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 251 Total Fat: 19g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 93mg Sodium: 269mg Carbohydrates: 18g Fiber: 4g Sugar: 9g Protein: 7g