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.
Get Instant Access to my Mason Jar Salad Recipe E-cookbook!
Sign up now to receive your FREE e-cookbook that I created exclusively for my email subscribers! That's you!