Cobb Salad with Microgreens

Cobb Salad with Microgreens

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine American
Servings 4 to 6


  • 6 slices baked bacon crumbled
  • 1/4 cup microgreens
  • 6 hard-boiled eggs peeled and quartered
  • 2 medium tomatoes chopped
  • 1 large English cucumber sliced
  • 6 ounces blue cheese crumbled
  • 1 medium avocado chopped (add just prior to serving to avoid browning)


  • Place bacon in 375-degree oven to bake for 25 to 30 minutes. Cool and crumble.
  • While bacon is cooking, prepare eggs. Boil water for eggs; then add eggs and cook for 12 minutes.  Remove immediately to ice water bath. Once cool enough to handle, peel eggs and quarter them.
  • Chop tomatoes and cucumbers.
  • Assemble salad in rows for a pretty presentation: bacon, microgreens, tomatoes, cucumbers, blue cheese, and avocado (add at serving time to avoid browning).
  • Toss with garlic ranch dressing just prior to serving.


This salad is delicious with an easy homemade yogurt-based garlic ranch dressing.


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