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–+ servings

Gail's Cobb Chopped Salad

Gail Pearce Elegant Entertaining
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Salad
Cuisine North American
Servings 2 servings

Ingredients
  

  • 4 slices bacon, nitrate free
  • 2 hard boiled eggs
  • 1 head iceberg lettuce, organic, chopped
  • 1 cup spinach, organic
  • 1 heirloom tomatoe, organic, chopped
  • 1 heirloom tomatoe, organic, cut in slices
  • 3 radishes, organic, sliced thin
  • 4 large green olives, finely chopped
  • 10 kalamata olives, finely chopped
  • 1 small avocado, organic, cubed
  • 4 ounces feta cheese
  • 1 shallot, organic, chopped fine
  • 2 tablespoon Greek style yogurt, organic
  • 1 small lemon, juiced
  • 2 tablespoon olive oil, high quality extra virgin
  • 2 chives, organic, finely chopped
  • 1 tsp lemon zest
  • 2 chives, slice in large pieces for garnish
  • Sea salt and fresh ground pepper

Instructions
 

  • Boil eggs in boiling water for six minutes, let cool, peel and chop in quarters, set aside.
  • In a skillet, brown the bacon until crisp and crumble into small pieces, set aside.
  • Chop one tomatoe in small cubes and slice one tomatoe into thin slices, set aside
  • Chop olives, shallots, iceberg lettuce, spinach, and avocado, then set aside.
  • Dressing: In separate bowl stir together yogurt, olive oil, lemon juice, lemon zest, salt and pepper, chives.
  • Salad: In a large bowl, combine bacon, lettuce, spinach, chopped tomatoes, avocado, feta cheese, shallots.
  • Toss salad with dressing and put in a serving bowl.
  • Top the salad with eggs, a little extra feta, tomatoe slices and radish slices. Season well and garnish with chives.

Notes

I couldn't resist garnishing this salad with chive flowers from my garden!
Keyword #bacon, #choppedsalad, #cobbsalad, #eatyourgreens, #eggs, #fetacheese, #salad, #vegetables
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