Southwestern Cobb Salad (with Avocado-Cilantro Lime Dressing) Recipe
Prep Time
Cook Time
Total Time
Healthy, quick, easy LARGE salad to feed a crowd!
Serves: 8-10
  • 1 large head of romaine, chopped
  • 2-3 large handfuls of baby spinach
  • 1-2 lbs thick cut bacon, cooked and chopped
  • 3-4 eggs, hard boiled and chopped
  • 1 pint cherry tomatoes, halved or quartered depending on how large they are
  • 2 avocados, cubed
  • 1 each, red & orange bell pepper, diced
  • 2 ears of corn, kernels removed from the cob (or half of a can of corn, drained)
  • 2 jalapenos, seeded and diced
  • 1 cup finely shredded cheddar-jack, colby-jack or pre-packed "Mexican Blend" cheese
  • 1 tablespoon of butter (to cook the corn and jalapeno, if desired)
  • Store bought tortilla strips (in the salad toppings isle)
  1. In a cast iron or heavy bottom skillet, heat a tablespoon of butter on medium-high heat. Add corn kernels and diced jalapeno and cook, stirring with a wooden spoon until lightly charred.
  2. In a large bowl, toss chopped romaine and baby spinach making a bed of lettuces.
  3. Arrange toppings (corn & jalapeno mixture, bell peppers, tomatoes, egg, bacon and avocado) in neat little rows or triangular wedges atop the bed of lettuce and spinach.
  4. Line the edge with shredded cheese.
  5. Serve with Avocado Cilantro-Lime Dressing
Do your chopping and arranging while the bacon is cooking. The 25 minutes of prep time overlap the 25 minutes of 'cook' time so this recipe doesn't actually take more than 30 minutes to throw together.
Recipe by Firefly Tales at