The Cobb Salad is an iconic American classic, sold in restaurants and made in homes all over North America. The history behind the salad is that it was invented in 1938 by Robert Cobb, the owner of Brown Derby restaurant in Hollywood, California. It was said that Mr. Cobb and a friend were hungry and looking for a meal after closing the restaurants. So he went into the kitchen, pulled out some mixed greens, boiled eggs, avocado, blue cheese, cooked cold chicken, crispy bacon, and tomatoes, and topped it all off with a red wine dressing. He and his friend enjoyed it so much that they insisted the chef add it to the menu the following day. This was when the Cobb salad made its official introduction into the world. It is still going and popular to this very day.
There have been many variations of this classic dish. Some are made with different cheeses and dressings, topped with seafood or foreign proteins. No matter how prepared, it has always been a naturally keto dish, high in protein and low in carbohydrates. It looks like a keto lifestyle was trending even in the 30s. This recipe remains true to its classic roots. Feel free to substitute or add any keto ingredients you desire. Not only is it a colorful, healthy, and keto meal, but it's also a showstopper. Bring this salad to your following function or weekend BBQ. If you want another unique recipe, try our very own recipe, Pickle Salad.
What is the difference between a Cobb salad and a chef salad?
What is Cobb salad dressing made of?
How many calories in a cobb salad?
- 1/3 cup Red Wine Vinegar
- 3/4 cup Olive Oil
- 2 cloves Garlic, minced
- 1/2 small Shallot, minced
- 1 tablespoon Dijon Mustard
- 1/4 teaspoon Sea Salt
- 1 pinch Black Pepper, ground
- 1/2 small Lemon, juiced
- 4 cooked Hard Boiled Eggs, peeled and cut into quarters
- 1/2 cup Blue Cheese, crumbled
- One large Avocado, peel and seed removed, sliced
- 12 Cherry Tomatoes, cut in half
- 1/2 cup Cooked Crispy Bacon, large dice
- 1 half of a Cooked Rotisserie Chicken, skin and bones removed, chicken sliced
- 4 cups Mixed Greens, washed and cut into bite sized pieces.
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