Greek Cobb Salad

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 580, total fat 45 G., saturated fats 11 G., proteins 25 G., carbohydrates 25 G., fiber 7 G., cholesterol 242 mg, sodium 1043 mg, sugar 6 G.

To give the classic Cobb salad a Mediterranean twist, just add a few signature ingredients: dill, lemon juice, and feta instead of blue cheese. Top the finished salad with crushed pita chips to add a delicious crunch to the juicy vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 slices of bacon
4 large eggs
1/4 cup vegetable oil
1/4 cup red wine vinegar or freshly squeezed lemon juice
1/4 cup coarsely chopped fresh dill, plus extra for serving
3 romaine lettuce hearts, trimmed and chopped
1 avocado, thinly sliced
1 cup shredded grilled chicken, skin removed (about 140 g)
3/4 cup crumbled feta (about 90g)
2 cups cherry tomatoes, halved
2 cups pita chips, lightly crushed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, romaine lettuce, grilled chicken, Avocado, feta cheese, cherry tomatoes, wine vinegar, pita chips, bacon

Cooking the dish according to the recipe:

In a medium nonstick skillet over medium heat, cook the bacon, turning once, until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate to drain. Let cool slightly, then crumble.
Meanwhile, fill a medium bowl with ice water. Bring the water to a boil in the saucepan and add the eggs. Cook for 4 minutes, then remove 2 eggs with a slotted spoon and transfer to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, another 6 minutes. Drain and let the eggs cool.

Prepare the dressing:

Remove the eggs from the ice water and peel them; place them in a blender. Add the vegetable oil, vinegar, dill, 0.5 teaspoon of salt, and a pinch of freshly ground black pepper and blend until smooth.
Place the romaine lettuce in a large serving bowl and drizzle with the dressing. Peel and slice the hard-boiled eggs. Arrange the avocado, chicken, feta, tomatoes, eggs, and bacon in even rows on top of the lettuce. Top with pita chips and sprinkle with dill. Toss the salad before serving.

Categories:

recipe / Calorie content of prepared meals / Blender / Summer dishes / Dinner / Salads / Salads with meat / Salads with eggs / Food Network - recipes / Greek cuisine