Cobb Salad


Make a classic Cobb salad with beets, cherry tomatoes, hard-boiled eggs, avocado, and crumbled bacon. It makes a filling dish for lunch--or any time!

Cobb Salad
Photo: Blaine Moats
Prep Time:
25 mins
Bake Time:
45 mins
Cool Time:
20 mins
Total Time:
1 hrs 30 mins


  • 1 pound assorted fresh beets without tops (4 medium)

  • 8 cup torn romaine lettuce

  • 1 ½ cup cherry tomatoes and/or pear tomatoes, halved

  • 3 hard-cooked eggs, peeled and coarsely chopped

  • 1 avocado, halved, pitted, peeled, and chopped

  • 2 slices turkey bacon, cooked according to package directions and crumbled

  • 2 tablespoon crumbled blue cheese

  • ½ cup bottled light Italian salad dressing or desired light salad dressing


  1. Preheat oven to 400°F. Scrub beets. Trim off stem and root ends from beets. Wrap each beet in foil and place on a baking sheet. Bake for 45 to 60 minutes or until you can easily pierce the beets with a knife. Cool about 20 minutes or until cool enough to handle. Peel and cut beets into 1-inch pieces.

  2. On a large platter, arrange lettuce, tomatoes, eggs, avocado, bacon, blue cheese, and beets. Drizzle with salad dressing.

Nutrition Facts (per serving)

210 Calories
13g Fat
17g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 210
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 113mg 38%
Sodium 351mg 15%
Total Carbohydrate 17g 6%
Total Sugars 10g
Protein 8g
Vitamin C 36mg 180%
Calcium 80.8mg 6%
Iron 2mg 11%
Potassium 782mg 17%
Folate, total 221.8mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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