Spring Veggie Cobb Salad

My Spring Veggie Cobb Salad takes advantage of the fresh produce of spring. Perfect for Easter, Mother’s Day, a wedding shower or grill out!

I love spring. It is finally getting warm, the flowers are starting to bloom and it is time to start mowing the grass. I’m weird, I actually like mowing my grass. Finally the grocery store is receiving some decent produce. Fresh spring asparagus, edible strawberries, and some first if the season Florida corn on the cob. Okay so it’s not as good as June here in Ohio when the farmers market opens, but it is better than what we have been getting. 

I created this Spring Veggie Cobb Salad for our recent quarterly birthday dinner. Our families birthday’s are spaced evenly throughout the year so it works out perfect. We had a soccer tournament so I knew I would be pressed for time and I needed to come up with a salad I could prepare ahead of time. Most of the ingredients for my Spring Veggie Cobb Salad can be prepped the day before.

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METHOD:

Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water and set aside. As water comes to a boil,  add your bacon to a large skillet set over medium heat. Cook the bacon until crisp; remove and drain on a paper towel. Drain off  bacon grease, reserving 1 tablespoon, from the skillet. Add sliced mushrooms to the skillet and toss to coat. Season them with a pinch of salt and pepper.

Sauté mushrooms until tender, about 3 to 4 minutes. Remove and allow to cool as you blanch the other veggies. Add asparagus to boiling water and blanch for 1 minute. Immediately remove with tongs and place in ice bath. Blanch peppers and radishes the same way. Set aside.

Make your Honey Vinaigrette by whisking together the vinegar, honey, garlic, lemon juice, basil, salt and pepper. Slowly add olive oil while continuing to whisk. Store in fridge until ready to use. If dressing has separated just shake or whisk to combine the oil again.

To build your salad; place chopped lettuce on a large plate or salad bowl. Season lettuce with some salt and pepper. Top with asparagus, mushrooms, peppers, eggs and radish, (Tip: Click here to learn how to make the perfect hard-boiled egg.) Place drained artichokes on top of asparagus. Sprinkle salad with chopped bacon and crumbled feta cheese. Salt and pepper to taste. Drizzle on the honey vinaigrette and serve. Enjoy!

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Spring Veggie Cobb Salad

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

yield: serves 4 total time: 45 minutes

Course: Salad

Cuisine: American

Servings: 8

Author: Quinn Caudill

Ingredients

• 6 slices bacon or pancetta
• 1 (12 oz) container mushrooms. sliced
• 18 asparagus spears, woody stems removed
• 1 red sweet pepper, sliced
• 6 radishes, thinly sliced
• 4 hard boiled eggs, sliced
• 1 head green leaf lettuce, chopped
• 1 jar marinated artichoke hearts, drained
• 4 oz feta cheese, crumbled

Honey Vinaigrette

• 1/4 cup apple cider vinegar
• 2 tbsp. honey
• 2 garlic cloves, minced
• 2 tbsp. lemon juice
• 1/2 tsp. dried basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup extra virgin olive oil

Instructions

1. Boil a large pot of salted water. Prepare a large bowl of ice water and set aside. 

2. As water comes to a boil, add bacon to a large skillet over medium heat. Cook until crisp; remove and drain on a paper towel. Drain off bacon grease reserving 1 tablespoon from the skillet. Add sliced mushrooms to the skillet and toss to coat. Season it with a pinch of salt and pepper. Sauté until tender about 3 to 4 minutes. Remove and allow to cool as you blanch the other veggies.

3. Add asparagus to boiling water and blanch for 1 minute. Immediately remove with tongs and place in ice bath. Blanch peppers and radishes the same way. Set aside.

Honey Vinaigrette

1. Make your Honey Vinaigrette by whisking together the vinegar, honey, garlic, lemon juice, basil, salt and pepper, Slowly add olive oil while continuing to whisk. Store in fridge until ready to use. If dressing has separated just shake or whisk to combine the oil again.

Build Cobb Salad

1. To build your salad; place chopped lettuce on a large plate or salad bowl. Season lettuce with some salt and pepper. Top with asparagus, mushrooms, peppers, eggs and radish, (Tip: Click here to learn how to make the perfect hard boiled egg.) 

2. Place drained artichokes on top of asparagus. Sprinkle salad with chopped bacon and crumbled feta cheese. Salt and pepper to taste. Drizzle on the honey vinaigrette and serve. 

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2017

I will be bringing my Spring Veggie Cobb Salad recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.

Some salad recipes you might want to try:

Creamy Layered Pasta Salad with Deviled Egg Dressing

Green Chili Cornbread Salad