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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!

Spring Veggie Cobb Salad

yield: serves 4 total time: 45 minutes
Course Salad
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
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