Italian Cobb Salad

Italian Cobb Salad
Makes 4


  1. 1 of 1 Whisk 4 tbsp balsamic vinegar, 3 tbsp extra-virgin olive oil, 1 tbsp honey, 1/2 tsp salt and 1/4 tsp black pepper until blended. Set aside. Place 8 cups baby arugula on a large platter. Arrange other salad ingredients in rows: 2 oz crumbled Gorgonzola, 1/2 cup thinly sliced red onion, 8 oz diced cooked chicken, 4 chopped hard-boiled eggs, 2 oz prosciutto or 1/2 cup chopped cooked bacon, and 2 cups sliced heirloom cherry tomatoes. Drizzle with dressing.

Make the perfect hard-boiled eggs:

  1. 1 of 1 Place eggs in a pot in a single layer. Add enough cold water to cover by 2 inches. Bring to a boil. Cover and remove from heat. Let sit 10 minutes, then drain and cool completely under cold running water. Refrigerate until using.
Nutrition Information for Italian Cobb Salad
Servings Per Recipe: 4
Per Serving: 410 kcal cal., 24 g Fat, total, 7 g sat. fat, 34 g pro., 1000 mg sodium, 2 g fiber, 12 g sugar, 16 g carb.