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. Here’s my healthier version layered into a mason jar salad.
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 Salad, I had a craving for a Cobb Salad so I decided to add some extra salads to the mix this week.
Looking at some other Cobb recipes online I wouldn’t call this a classic Cobb recipe but more 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.
Anytime I make this salad I always get asked “how do I keep the avocado from turning brown?” Before I put the avocado in with the salad I let it sit in some lemon or lime first first. This seems to do the trick each time.
Here’s a picture of the avocado 5 days after I made this salad. As you can see the avocado is still green. I think it also helps that there’s onion in this salad along with being stored in a glass container. I once read somewhere that onion keeps avocado from browning and, in my experience, glass meal prep containers keep all foods fresh longer. So I think all those factors play a part in keeping the avocado fresh.
Last thing I want to mention is I know, from the picture, it looks like there is a lot more 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 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.
Other Mason Jar Salad Recipes:
Dorito Taco Salad – Mason Jar Style
Supplies to Make Mason Jar Salads
32- ounce Wide Mouth Mason Jars – this makes it easier to fill the jars and dump the salad into a bowl.
Wide Mouth Plastic Mason Jar Lids
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