A vibrant spring Cobb featuring strawberries, avocado, fresh greens, and feta with a tangy dressing.
# What You’ll Use:
→ Greens
01 - 6 cups mixed spring greens (baby spinach, arugula, or lettuce)
→ Vegetables & Fruit
02 - 1 cup strawberries, hulled and sliced
03 - 1 large avocado, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, sliced
06 - 2 green onions, thinly sliced
→ Protein
07 - 2 large eggs
08 - 4 slices cooked bacon, crumbled (optional, omit for vegetarian)
→ Cheese
09 - 1/2 cup crumbled feta cheese
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 1.5 tablespoons balsamic vinegar
12 - 1 teaspoon honey
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper to taste
# How-To:
01 - Place eggs in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9 minutes. Transfer eggs to ice water bath to cool completely, then peel and quarter.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well emulsified and creamy.
03 - Distribute spring greens evenly across a large serving platter or individual plates as the foundation.
04 - Neatly arrange strawberries, avocado, cherry tomatoes, cucumber, green onions, hard-boiled egg quarters, and bacon in rows or organized sections over the greens.
05 - Sprinkle crumbled feta cheese evenly over the entire salad.
06 - Drizzle prepared dressing over salad just before serving, or serve dressing on the side. Toss gently if desired and serve immediately.
