Get instant access to my mason jar salad recipe e-cookbook here! I share 19 of my best mason jar salads along with tips, tricks, and tutorial.
One of my favorite salads is the Cobb Salad. Filled with chunks of hard-boiled egg, avocado, tomatoes, cucumber, chicken, bacon and blue cheese it is so delicious. One of the best Cobb salads I ever had was at the Brown Derby restaurant at Disney’s Hollywood studios. Super good!
Last weekend, as I was putting together my Taco Mason Jar Salads, I had a craving for a Cobb Salad. Since I needed to put together 10 salads anyway (hubs likes mason jars for lunches too) I decided to try making a Cobb mason jar salad.
Looking at some other recipes online I would not call this a classic Cobb recipe but more of a variation of a Cobb salad. Instead of using a classic dressing along with crumbly blue cheese I opted for a yogurt blue cheese dressing and skipped the crumbles. This helped to keep the calories lower. You can find yogurt blue cheese dressing in the produce section of your grocery store.
I also decided to use organic deli ham and turkey instead of chicken. You certainly can use chicken I just already had ham and turkey on hand.
Another tip with this salad is the make sure your bacon is crispy. The crispier the bacon the better it holds up to being in the mason jars all week. I thought about using bacon bits but I am more of a real bacon kinda girl. If you prefer you can use turkey bacon.
The avocado question always comes up so I took a picture of the salad 5 days after I made it. As you can see the avocado is still green. I toss it in a little lime juice before I put them in the salad and that seems to keep them nice and green all week.
Last thing I want to mention is I know, from the picture, it looks like there is a lot for than 2 -3 tablespoons of dressing. But trust me I did not use more than 3 tablespoons per salad. The vegetables always push up the dressing so it looks like there is a lot more than it is. I have found that 3 tablespoons of dressing is more than enough dressing for any of my mason jar salads.
I have to say this Cobb Mason Jar Salad is my favorite out of all the mason jars I made so far. There is just something about blue cheese, bacon, and everything else that is just so satisfying. I absolutely love them.
Here’s a quick video tutorial I put together for this salad.
- 5 wide mouth quart size mason jars
- 10 tablespoons yogurt blue cheese dressing
- 1 quart cherry tomatoes, halved
- 5 mini cucumbers, sliced
- 1 small to medium red onion, chopped
- 5 hard-boiled eggs, chopped or sliced
- 2 avocados, chopped
- 5 slices cooked crispy bacon, crumbled
- 5 slices, thinly sliced turkey, cut into pieces
- 5 slices, thinly sliced ham, cut into pieces
- 5 cups chopped romaine lettuce
- Divide ingredients among mason jars. Start with dressing then add tomatoes, cucumbers, onion, egg, avocado, bacon, turkey, ham, and ending with romaine. When ready to eat, shake, then pour into a bowl.
These salads can be made up to 5-6 days ahead of time.
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Do you rinse your lettuce with vinegar water like you do strawberries or vinegar/salt or just veg/fruit spray? Thanks for the idea of fast vegetables for lunch.
Where do u get those jars please
you can get a case of 12 quart sized jars at amazon but they sell them at Walmart, grocery stores, ect….make sure you get the wide mouth variety…easier to put stuff into it and get it out.
Thank you for the recipe! I made Chopped Cobb today and I’m anxious to give them a try. I picked up two wide mouth Mason jars at Hobby Lobby last week if you aren’t interested in a whole case of jars.
Can u use ranch or yogurt ranch instead of blue cheese dressing or will it alter preservation?
I have seen quite a few lunches in mason jars but being I the uk I don’t really know what the advantages of the jars are over a standard Tupperware box can you please enlighten me?
Barbara – the mason jars seem to keep the contents fresher longer than tupperware…the thought is that you can make an entire week’s worth of salads in one session and use them all week.
I was so excited about this recipe that I went out and bought a salad spinner and wide mouth mason jars last weekend, and made up my first batch Sunday. Success! My mason jar Cobb salads were the talk of my work lunch table this week! Everyone (all male colleagues, by the way), were impressed with how delicious they looked, and how even by Friday, the last one was still looking fresh! My avocado did go a little brown, but still tasted fine. Next time, I’ll douse them in a little more lemon juice. This week I am trying your Beef and Cheddar mason jar salad, so will let you know how they turn out. Thanks very much for you recipes and website, they are very helpful in my quest for healthy living!
I was watching a you tube video by 2leelou about 2 days ago and she was showing how those little fruit cups that you buy can be reused. Just put your dressing in the plastic cup and place inside of a wide mouth mason jar and then place the lid on. It never spills and never wilts your salad. Just thought I would pass this Info on. Enjoy
Is it normal for the dressing to get wattery? This has only happened with cream dressings.
I have made five salads at a time several times now…my husband and I love them!! It takes me about an hour to prepare 5 of them start to finish, but your guide says they should only take 15 minutes. Am I doing something wrong? Does your guide assume all the chopping, egg boiling, and bacon prepping are already complete? Thanks in advance!
I served this Cobb salad to my family tonight, and also made 6 jars that are now tempting me in the fridge. I’m so happy to have these lunches prepared for me and my husband for lunch at work. Thank you for the good advice. Bonus- I used up all the over-abundant garden cukes!
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