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Spinach Cobb Salad with Bacon Balsamic Vinaigrette



  • 10 oz. package baby spinach

  • 1 C. halved cherry tomatoes

  • 2 ripe, peeled, and diced avocados

  • 4 hard boiled eggs, peeled and sliced

  • 6-8 slices cooked bacon, crumbled

  • 5 oz. feta or blue cheese, crumbled

  • 1 small can sliced black olives

  • 2 chicken breasts, cooked and chopped



  1. In a small bowl add the Bacon Olive Oil. Slowly add the Honey Ginger Balsamic , whisking continuously.

  2. Add Dijon mustard, honey, black pepper, and shallots and whisk until emulsified. Set aside.

  3. On a large plate place spinach down first, then layer all other ingredients. I like to do it in rows like a traditional Cobb Salad. Drizzle with vinaigrette and serve immediately.

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