1/2 head iceberg lettuce, chopped or thinly sliced
4 red bell peppers, chopped
1/2 c. thinly sliced scallions
8 hard-boiled eggs, peeled and halved
1 1/2 c. shredded Cheddar
1 c. frozen peas, defrosted
6 slices cooked bacon, chopped
Ranch dressing, for drizzling
In a large trifle dish or serving vessel, layer lettuce, peppers, scallions, hardboiled eggs, cheddar, peas, and bacon. Season with pepper.
Drizzle with ranch before serving.
Cobb Salad In A Jar
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 Garlic clove, minced
1 tsp. Worcestershire sauce
1/3 c. plus 1 tablespoon olive oil (divided)
Freshly ground black pepper
1 halved cherry tomatoes
1/2 lb. Boneless Skinless Chicken Breast
1/2 tsp. garlic powder
1/2 tsp. lemon pepper
4 eggs, hard boiled and quartered
4 slices bacon, cooked and crumbled
1 avocado, chopped
1 tbsp. lemon juice
1/2 c. crumbled blue cheese
2 large heads of romaine, chopped
2 tbsp. Chopped chives
Make vinaigrette: Whisk together red wine vinegar, Dijon mustard, garlic and Worcestershire sauce until evenly combined. Gradually add 1/3 cup olive oil, whisking constantly until emulsified. Season with salt and pepper.
Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, salt and pepper and cook until cooked through, 4 minutes per side. Transfer to a cutting board to rest for 10 minutes before chopping.
Toss avocado in lemon juice.
Pour 1-2 tablespoons in each mason jar. Add tomatoes on top of the dressing, then layer the rest of the ingredients in the jar, leaving the lettuce for higher up in the jar. Seal tightly and refrigerate for up 3-5 days.
Shake vigorously before serving to distribute dressing.