Mexican Cobb Salad

13 35 886
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 2
Mexican Cobb Salad
Health Rating
Queso fresco (“fresh cheese”) puts a south-of-the-border spin on this classic. The mild white cheese has a crumbly texture – perfect for sprinkling over salads.


6 slice Turkey bacon, cooked (all-natural; no added nitrates; about 8 oz total)
1 head Lettuce, romaine (trimmed and leaves torn or chopped)
86 gm Queso fresco cheese (or feta; crumbled)
2 avocado(s) Avocado (peeled, pitted and chopped)
2 cup Cherry Tomatoes (halved)
1/4 cup Extra virgin olive oil
2 tbsp Red wine vinegar
1 tbsp Lemon juice (fresh)
1 clove(s) Garlic (medium to large; minced)
1 tsp Dijon mustard
1/2 tsp Sea salt
1/4 tsp Black pepper (ground)
1/4 cup Cilantro (coriander) (chopped fresh)


1. Preheat oven to 375˚F. Line a large rimmed baking sheet with parchment paper. Arrange bacon in a single layer on prepared sheet. Bake until tops of strips appear dry, about 15 minutes. Flip and bake until crisp, 8 to 10 minutes. Let cool enough to handle; roughly chop. (TIP: Keep an eye on it as bacon brands can vary in thickness and take more or less time to cook.)2. Meanwhile, prepare vinaigrette: In a small bowl, whisk together oil, vinegar, lemon juice, garlic, mustard, salt and pepper. Whisk in cilantro. 3. In a large bowl, toss lettuce with three-quarters of the vinaigrette. Transfer to a large serving platter. Arrange bacon, cheese, avocados, corn and tomatoes over top of lettuce. Drizzle with remaining vinaigrette.

Nutrition Facts

Per Portion

Calories 886
Calories from fat 635
Calories from saturated fat 118
Total Fat 71 g
Saturated Fat 13.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.5 g
Monounsaturated Fat 44 g
Cholesterol 32 mg
Sodium 1427 mg
Potassium 2271 mg
Total Carbohydrate 38 g
Dietary Fiber 22.1 g
Sugars 9.4 g
Protein 24.4 g

Dietary servings

Per Portion

Meat 0.4
Milk Alternative 0.9
Vegetables 9.4

Energy sources

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