Spring Chopped Cobb Salad

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It’s Wednesday and you know what that means, time for another Wednesday Salad! This week I’m sharing my recipe for my spring chopped cobb salad.

Lately, I have been on a kick with chopped salads. If you are not chopping your salads, you are missing out! Every single ingredient is chopped small so that you get a bite of everything at once! Plus, research also suggests that when all your veggies are chopped it’s actually healthier for digestion and easier to absorb all the good nutrients.

This salad is like a traditional cobb salad with all the flavors of fresh crunchy lettuce, hard boiled eggs, and bacon but in a chopped form and topped with a delicious homemade honey dijon ranch dressing. I like to make a big batch of the dressing and keep in a mason jar throughout the week to use on my salads, it is that good! I like to top mine with crumbled goat cheese but Blue cheese or cheddar works too!

Spring Chopped Cobb Salad

Ingredients

• 1 cup Boston bibb lettuce or spring mix, chopped
• 1 cup snap peas, chopped
• 1 cup cucumbers, chopped
• 1 cup corn (off the cob)
• 1/2 cup radishes, chopped
• 1/4 cup diced onion
• 4 hard boiled eggs, chopped
• 1/2 cup crumbled goat cheese
• 1/4 cup bacon chopped finely or bacon bits

For dressing

• 1 cup plain Greek yogurt
• 1/4 cup olive oil
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 1 tsp Worcestershire sauce
• 1 tsp minced garlic
• 1 Tbsp chopped dill
• 1 tsp onion powder
• salt/pepper
• squeeze of fresh lemon juice

Directions:

1.) In a large salad bowl, add all chopped vegetables, eggs, cheese and bacon.

2.) In a smaller bowl, or mason jar, add all of the dressing ingredients. Mix well. I like to use my frother (linking here) to help it get a creamier consistency.

3.) When ready to serve, top with dressing and mix together.

 

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For more Wednesday Salad recipes check out

This Spring Orzo Salad

The best Caesar Pasta Salad

This Not So Antipasta Salad