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Cobb Salad With Garlic Vinaigrette

Cobb Salad With Garlic Vinaigrette
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Serves 4| Hands-On Time: | Total Time:



  1. Place the eggs in a small saucepan and add enough cold water to cover them by 1 inch. Bring to a boil.
  2. Remove the eggs from heat, cover the saucepan, and let stand for 12 minutes. Drain and run under cold water to cool. Peel the eggs and quarter lengthwise.
  3. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.
  4. Transfer the bacon to a paper towel-lined plate. Let cool, then break into pieces.
  5. In a small bowl, whisk together the oil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
  6. Arrange the watercress, shrimp, tomatoes, avocados, eggs, and bacon in a large serving bowl and drizzle with the vinaigrette.
By August, 2003

Nutritional Information

  • Per Serving
  • Calories 531Calories From Fat 336
  • Fat 38g
  • Sat Fat 7g
  • Cholesterol 394mg
  • Sodium 888mg
  • Protein 38g
  • Carbohydrate 13g
  • Sugar 3g
  • Fiber 7g
  • Iron 5mg
  • Calcium 211mg
What does this mean? See Nutrition 101 .

Quick Tip

The dressing can be refrigerated for up to 3 days. The remaining ingredients, except for the avocados, can be prepared and refrigerated separately for up to 1 day. Cut and add the avocados just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.