Salads are delicious, but are often very seasonal meals. This Cobb can be made with ingredients that are readily available year-round, including frozen corn and edamame.
This salad also tastes great and stretches a little farther with some chicken. If you have a rotisserie chicken that you can pick a little extra meat off of, this is a great time to do that. This is also a great time to make a few extra boiled eggs to keep on hand for breakfasts and snacks.
My family calls "Cobb" the whatever-we-have-in-the-fridge salad. – Totally me.
All Seasons Cobb Salad
Ingredients
8 cups spring mix greens
4 hard-boiled eggs, sliced
1/2 pack cooked bacon, crumbled
1/2 cup thawed edamame, shelled
2/3 cup cherry tomatoes, chopped
1 large avocado, diced
1/2 cup corn
1/2 cup goat or feta cheese
6 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic
1 teaspoon Italian seasoning
1 tablespoon honey
1/2 cup extra virgin olive oil
Salt and pepper to taste
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Directions
Utilities: a skillet, a salad bowl
Make the dressing. Combine the vinegar, mustard, garlic, Italian seasoning, honey, and olive oil and let sit to combine while you make the salad.
Boil your eggs, cook your bacon, and thaw your corn and edamame, if you haven't already. After you cook your bacon, drain off nearly all the grease and toss the corn in the pan over high heat to quickly heat and brown, just about 2 minutes. This is not required, but it adds a really nice layer of flavor to otherwise plain frozen corn.
Combine the rest of your All Seasons Cobb Salad ingredients in a big bowl, and serve immediately.
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