Whole 30 Cobb Salad

Servings: 10 Prep Time: 8 Min Cook Time: 35 Min Total Time: 43 Min

Ingredients For The Salad:

• 3 Hearts of Romain

• 1 Pack of Whole30 Bacon

• 8-10 Hard Boiled Eggs

• 1 Small Container of Cherry Tomatoes

• 3 Ripe Avocados

• 4 Large Green Onion Stalk

Ingredients For The Dressing:

• 3 Tbs Balsamic Vinegar

• 1/3 Cup of Olive Oil or Safflower Oil

• 1 Garlic Clove, pressed

• 1 Tbs Dijon Mustard

• 1/4 tsp Sea Salt

• 1/8 tsp black pepper

Directions:

1. Line a baking sheet with foil, place bacon evenly on the baking sheet and bake at 400˚F for 18-20 minutes.

2. While the bacon is cooking, cook your eggs. Fill a medium or large pot up with water and bring to a boil. Once at a rolling boil add in your eggs and cook for 10-12 minutes. Remove from stove top and drain. Rinse the cooked eggs off in cool water and soak in an ice bath for 10 minutes before peeling.

3. Chop washed romaine lettuce and place into a large bowl. Slice your tomatoes, avocado and green onions and pace them on top of the salad.

4. Once your eggs and bacon have been cooked allow them to cool before chopping. Roughly chop both your eggs and bacon and place on top of the salad.

5. For the dressing add all ingredients into a mason jar and shake up to mix.

6. Top the salad with dressing and toss before serving.

Notes:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

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