Spring Paleo Cobb Salad

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This fresh spring cobb salad had loads of greens plus the goodies you love in a Cobb salad! You can add your favorite cooked protein to make it more of a meal, or serve as a side salad. The tangy sweet honey dijon vinaigrette pairs perfectly!

Author: Michele Rosen

Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 6 servings


• 6 slices nitrate free bacon cooked and crumbled *see my method for easy oven baked bacon
• 12 asparagus spears woody ends removed
• 2 teaspoons olive oil
• 6-8 cups greens of your choice - lettuce spinach, arugula
• 1/2 cup marinated artichoke hearts
• 6 radishes thinly sliced
• 4 eggs hard boiled and sliced 
• 1 avocado peeled and sliced
• 1/3 cup thinly sliced green onions or chives

Honey dijon vinaigrette:
• 2 1/2 Tablespoon raw honey melted (if solid)
• 3 Tablespoons dijon mustard
• 1/2 teaspoon minced garlic
• 2 1/2 Tablespoons fresh lemon juice
• 1/3 cup olive oil
• 1/4 tsp sea salt
• 1/4 teaspoon black pepper

1. Cook your bacon and hard boil your eggs - see my methods in the notes section.
2. For the asparagus, heat a skillet over medium heat and add the oil, then saute the asparagus for 2-3 minutes, stirring to evenly cook, until bright green and just barely tender. Sprinkle with a bit of salt and pepper.
3. To assemble the salad, in a large serving bowl or platter, arrange the greens, bacon, marinated artichoke hearts, sliced radishes, sliced eggs and avocado. Sprinkle the chives or green onions all over the top.
4. For the dressing, you can either shake the ingredients together in a tightly lidded mason jar, or whisk together in a bowl. Combine the dressing ingredients and either shake, whisk, or blend (with an immersion blender, and serve either tossed with the salad or on the side. Enjoy!

Recipe Notes
*To oven-bake bacon, arrange bacon in a single layer on a parchment lined baking sheet. Bake in a 400° F oven for15-20 minutes or until crispy. Check every minute after 15 minutes for doneness. Drain on paper towels before crumbling.

*Hardboiled eggs: add the eggs to a large saucepan that has a matching lid and fill with cold water until the water covers the eggs. Bring the water to a boil on the stovetop, uncovered, and turn off the heat as soon as the water boils and cover with the fitted lid, then allow to sit for 16-18 minutes. Drain and transfer the eggs to cold water to cool, then peel.

***Prep and cook time do not include the time needed to boil the eggs and bake the bacon.

Calories: 371kcal
Carbohydrates: 15g
Protein: 9g
Fat: 32g
Saturated Fat: 7g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 18g
Trans Fat: 1g
Cholesterol: 124mg
Sodium: 447mg

Potassium: 428mg
Fiber: 4g
Sugar: 9g
Vitamin A: 1140IU
Vitamin C: 22mg
Calcium: 49mg
Iron: 2mg


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