Cobb Salad
This Cobb salad is perfect for people who love their salad toppings! Full of different flavours and textures, it’s a great meal option when you want a little bit of everything. The recipe makes 5 servings, making it ideal as a prep ahead week day lunch to take to work or school. Feel free to use this recipe as a base and get creative with the toppings!
Ingredients:
| Spinach, washed and dried | 5 cups | 1.25 L |
| Corn kernels, frozen | 2 cups | 500 mL |
| Edamame, frozen, shelled | 1 cup | 250 mL |
| Cucumber | 1 cup | 250 mL |
| Eggs, hardboiled | 5 each | 5 each |
| Shredded cheese | ½ cup | 125 mL |
| Cherry tomatoes, halved | 1 pint | 1 pint |
| Red onion, sliced | ¼ cup | 60 mL |
| Sliced lean turkey breast (optional) | ¾ cup | 250 g |
| Homemade Healthy Ranch Dip | ½ cup | 125 mL |
Directions:
- Thaw edamame and corn in microwave according to package directions.
- Cut hardboiled eggs into slices.
- Assemble salad by dividing the spinach and toppings to 5 separate plates/containers.
- Don’t add ranch dip until ready-to-eat.
Makes 5 servings (300 g/serving). 1 serving = ~3 cups
