Cobb Salad with Creamy French Dressing

Don't you love a good Cobb Salad? Cobb Salad usually consists of a combo of bacon, chicken, avocado, tomatoes, green onion, eggs and cheese on top of a bed of greens. I love the way it looks with the toppings lined up in neat rows.  Why is this appealing to me?
I like to make Cobb Salad without chicken, because I usually serve it with a main dish. Traditionally it is served with French or Roquefort dressing. I made three dressings last month: French, Roquefort, and Balsamic. All keepers.  I'll post the Roquefort and Balsamic soon, so you can whip some up on your own.
I know you want to make your own dressing.
Yes. You do.

Cobb Salad with  Creamy French Dressing
A Bountiful Kitchen
print recipe

1 lb bacon, cooked crisp, drained, cooled and chopped
6 eggs, hard boiled, cooled and chopped
Green, washed, dried and chopped about 12-15 cups or two large heads of lettuce
4 medium tomatoes or grape tomatoes, chopped
1 medium red onion, chopped
3-4 avocados, chopped (still fairly firm)
two cucumbers, seeds removed and chopped
2-3 chicken breast halves, cooked and chopped (optional)
Roquefort cheese or other grated cheese (optional)
green onions, chopped, (optional)

Place the greens in a large bowl. Layer all desired ingredients in rows on top of the greens.  Chill thoroughly and serve with home made dressings.
Serves about 25 as a side dish.

French Dressing

4 tablespoons sugar
6 tablespoons cider vinegar
1 tablespoon paprika
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 clove garlic, crushed (optional)
1/4 teaspoon  red pepper
1 1/2 cups vegetable, canola or olive oil

Place all ingredients in blender or bowl and blend on medium or using beaters or immersion blender for about 2-3 minutes. Mixture will thicken. Cover and store in fridge for up to three weeks. Stir before serving.
Makes about 2 2/3 cups or twenty-two 2 tablespoon servings.

-Make sure to wash and dry the greens and toppings thoroughly. You don't want water in the bottom of the bowl.
-I like to use either Romaine or a combo of Romaine and other greens. Although Cobb Salad is traditionally made with Iceberg lettuce, I think it looks better when made with a dark lettuce. And it's better for you :)
-If at all possible, serve this with a home made dressing. Trust me, you will be glad you took the extra two minutes to make your own.


  1. wonderful photographs and lovely recipe. Very yummy. Well done!

  2. Oh my....Cobb salad is my favorite. Yours looks delicious and I have to say I can always tell a GOOD COOK when their boiled eggs are not gray. I'm on my way over for lunch.

  3. I love french dressing yet have never made it from scratch! looking forward to trying it!


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