Kale Cobb Salad
This Kale Cobb Salad makes a perfect lunch as-is or can be eaten in a whole grain wrap. For dinner, top it with grilled salmon, chicken, shrimp, or steak. And because the kale is so hearty, leftovers aren’t soggy the next day!
Make This Recipe
Ingredients
4 Tbsp. crumbled blue cheese
1 lemon, juiced (about 3 Tbsp.)
2 Tbsp. extra virgin olive oil
1/4 tsp. sea salt
1/2 tsp. black pepper
8 c. finely chopped kale leaves (stems removed)
1 c. grape tomatoes, cut in half
1 avocado, cubed
2 pieces uncured turkey bacon, cooked and chopped
Preparation
1. Hard boil the Eggland’s Best eggs: Add eggs to a 1-quart pot filled with cold water, bring to a boil, cover, and remove from heat. Let sit for 8 minutes and then put eggs in ice water for 2 minutes. Peel the eggs and cut each egg into quarters.
2. Mix together cheese, lemon juice, oil, salt, and pepper.
3. Toss the cheese dressing with kale, tomatoes, avocado, bacon, and eggs.
Recipe Tips: To save time, use Eggland’s Best hard-cooked peeled eggs.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 |
|---|---|
| Calories | 280 |
| Fat | 22g |
| Saturated Fat | 4.5g |
| Cholesterol | 195mg |
| Sodium | 400mg |
| Carbohydrates | 12g |
| Dietary Fiber | 5g |
| Protein | 14g |