Low Carb Spring Cobb Salad
Low Carb Spring Cobb Salad is chock full of goodies! A bed of baby spinach is topped with ingredients like crispy crumbled bacon, sliced snap peas, sliced radishes, diced apple, hard-boiled eggs, and chopped cooked pork tenderloin. A deliciously tart rice wine vinaigrette is made using herbs de Provence which is drizzled on top of the completed salad. Without topping the salad with dressing, the salad can be prepped ahead of time and stored for a couple of days in the refrigerator.
Do I have to use pork tenderloin?
No, you can use any variety of whites meat that you would like to include, like chicken or turkey.
How long can I store the finished vinaigrette?
The vinaigrette can be made ahead of time and stored in an airtight container in the refrigerator for up to two weeks. Feel free to swap out the vinegar in a 1:1 ratio with any other favorite vinegar.
Is this salad dairy-free?
Yes, this salad is wonderfully dairy-free! The salad includes feta cheese, but those that are sensitive to dairy can usually handle goat cheese.
Serving suggestions
Serve this salad with a beautiful springtime dessert like 5-ingredient Lemon Bars https://www.carbmanager.com/recipe/ug:ed7c0c9d-81e6-54dc-2133-7208ad13575b/5-ingredient-low-carb-lemon-bars.
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About Low Carb Spring Cobb Salad
Low Carb Spring Cobb Salad is a refreshing and nutritious dish that combines the vibrant flavors of spring with a low-carb twist. Packed with fresh vegetables, tender grilled chicken, and creamy avocado, this salad is a perfect option for those looking to maintain a healthy lifestyle while still indulging in delicious flavors. The combination of crisp lettuce, juicy tomatoes, crunchy cucumbers, and tangy feta cheese creates a delightful medley of textures and tastes. Topped with a zesty lemon vinaigrette, this salad is both satisfying and light, making it a great choice for a quick and easy meal.
Origins of Low Carb Spring Cobb Salad
The origins of the Cobb salad date back to the 1930s in Hollywood, California. It was created by Robert Cobb, the owner of the famous Brown Derby restaurant. Legend has it that Cobb was hungry one night and decided to throw together a salad using whatever ingredients he had on hand. The result was a masterpiece, loved by many celebrities who frequented his restaurant. Over time, the Cobb salad has evolved, with different variations and adaptations. The low carb version of the Cobb salad embraces the spirit of the original recipe while catering to modern dietary preferences.
Best Time to Enjoy Low Carb Spring Cobb Salad
Low Carb Spring Cobb Salad is best enjoyed during the spring season when fresh produce is abundant. The crispness of the lettuce and the sweetness of the tomatoes are at their peak during this time, ensuring a burst of flavor in every bite. Additionally, the vibrant colors of the salad mirror the blossoming flowers and the renewed energy of the season. Whether you're planning a picnic, a family gathering, or simply want to enjoy a light and refreshing meal, this salad is a perfect choice to embrace the essence of spring.
Perfect Food Pairings with Low Carb Spring Cobb Salad
- Grilled shrimp skewers
- Roasted asparagus
- Cauliflower rice
- Sparkling water with a squeeze of fresh lemon
- Low carb lemonade
- Avocado and cucumber gazpacho
Tips and Tricks to Prepare Low Carb Spring Cobb Salad
- To save time, pre-cook and store grilled chicken breasts in the refrigerator for quick and easy assembly.
- Feel free to customize the salad by adding or substituting your favorite low-carb vegetables.
- For a creamier dressing, blend the avocado with the lemon juice and olive oil.
- To make it keto-friendly, omit the tomatoes and substitute with roasted bell peppers or sun-dried tomatoes.
- If you prefer a vegetarian version, swap the chicken with grilled tofu or chickpeas.
Let's Get Started!
Low Carb Spring Cobb Salad is a delightful combination of fresh ingredients and flavors that will satisfy your taste buds while keeping you on track with your weight-loss goals. Don't hesitate to try this recipe and embark on a culinary adventure. Join our community of food enthusiasts and subscribe to receive more delicious recipes that will inspire you to explore new flavors and create memorable dining experiences. Embrace the joy of cooking and savor the goodness of low-carb eating!
Ingredients
- Extra virgin olive oil ()
- Natural Rice Vinegar ()
- Garlic ()
- Dried Herbes De Provence ()
- Coarse Kosher Salt ()
- Bacon ()
- Raw egg ()
- Spinach ()
- Snap peas ()
- Apple ()
- Pork tenderloin ()
- Feta cheese ()
- Pecans ()
- Radish ()
Instructions
- Preheat oven to 400 F. Place the bacon in a single layer on a parchment-lined baking sheet. Cook the bacon for about 10-11 mins or until crispy throughout. Remove from the oven and allow it to cool to crisp up. Crumble the bacon once it is cooled.
- Make the hard-boiled eggs by bringing a medium-sized pot of water to a boil. Gently lower the eggs into the boiling water. Allow the eggs to cook for 8 minutes. Drain the hot water and fill the pot with ice and cold water. Allow the eggs to chill thoroughly in cold water. Shocking the eggs in cold water will allow the shells to release effortlessly from the eggs. Peel the hardboiled eggs and slice them in half. Feel free to make extra eggs and store them in the fridge for snacks.
- In the meantime, make the vinaigrette by combining the olive oil, rice wine vinegar, grated garlic clove (use a Microplane), herbs de Provence, and 1 tsp kosher salt. Whisk together until emulsified.
- To assemble the salad, fill a large salad bowl with baby spinach. Add the ingredients to the top of the salad in rows, starting with the feta cheese. Crumble the cheese and place it on the farthest side of the bowl. Next, add the diced apples, sliced radishes (cut on a mandolin if possible), sliced snap peas, peeled and cut hard-boiled eggs, the crumbled bacon, pecans, and the diced cooked pork tenderloin. Serve the salad with the vinaigrette and enjoy it immediately.
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