Honey Mustard Cobb Salad with Tomato, Avocado, Bacon, Egg & Feta

Ingredients

• 2 avocados (Halved, pitted, scooped from the skins, and medium diced)
• 8 slices bacon (Small diced)
• 4 oz crumbled feta cheese
• 1 pint grape tomatoes (Halved lengthwise)
• 4 hard-cooked eggs (Peeled and roughly chopped)
• 0.5 cup honey mustard dressing
• 4 romaine hearts (Chopped or torn into bite-sized pieces)

Steps

1. 1

   Preheat a large skillet over medium-high heat.

2. 2

   While the skillet heats, small dice the bacon.

3. 3

   Once the skillet is hot, add the diced bacon. Cook, stirring occasionally, until crispy, about 4–5 minutes.

4. 4

   Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate and set it aside.

5. 5

   Meanwhile, wash and dry the fresh produce.

6. 6

   Using a clean cutting board, roughly chop the hard-cooked eggs and place them on a large plate.

7. 7

   Halve the tomatoes lengthwise and add them to the plate with the chopped eggs.

8. 8

   Halve and pit the avocados. Use a spoon to scoop out the flesh, medium dice it, and add it to the plate. Set the prepared toppings aside.

9. 9

   Chop or tear the romaine into bite-sized pieces.

10. 10

    To serve, divide the romaine between plates or bowls.

11. 11

    Top the romaine with the tomatoes, avocado, bacon, eggs, and feta.

12. 12

    Drizzle the salads with the honey mustard dressing and enjoy.

Notes

The structured recipe specifies a total time of 20 minutes and does not provide additional storage or make-ahead instructions.

Nutrition per serving

• salad
• main
• quick meal
• American
• high-protein
• gluten-free