This quick Cobb salad plate for one is easy to adapt with veggies you have on hand. Basic dressing ingredients and everything is mixed on the plate for a delicious, healthy meal.
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Hello hello hello!
I’ve got another salad plate for one recipe for you today. Today’s version is Cobb salad.
The name Cobb salad comes from the chef who created it in a LA restaurant. I never met him, but I do like his salad.
Traditionally Cobb salad is a salad of lettuce topped with pieces of chicken, cheese, bacon, hard-boiled egg, avocado, and tomato and typically served as a main course. But feel free to step out of the box and explore delicious Cobb salad creations. I’ll give you some ideas below.
This is the third recipe in my salad for one series. Just as a refresher, in these quick salads everything (including the dressing) is added and mixed together right on the plate. No extra dishes. No large batch of homemade dressing you will get sick of before it goes bad. A simple solution to healthy salads.
Cobb salad dressing
The salad dressing for this quick Cobb salad is made up of the following pantry-friendly ingredients:
- extra virgin olive oil
- red wine vinegar
- oregano
- garlic powder
- dijon mustard
- granulated sugar
- salt
- pepper
Good quality ingredients will make all the difference in a delicious salad dressing.
I use the Kirkland Signature or Trader Joes brand of extra virgin olive oil.
I’ve tried several brands of red wine vinegar and dijon mustard and I’m not picky on the brands. Just make sure to use brand you like that has not expired.
Variety, variety, variety
In addition to today’s recipe, the Italian and the Asian that I previously posted, I’ll be sharing two more salad recipes for one in the next few weeks.
I love the adaptability this provides. You can change up the veggies and the dressing every time you make a salad for lunch.
Five salads for five weekdays. The perfect solution for people who want to eat healthier with easily bored food pallets, like mine. Having a variety is what makes salad something that’s enjoyable to eat every day.
In the Italian salad plate post, I shared some ideas for how you can prep once for the week and then make a different salad for every day of the week by changing the dressing and adding different toppings and protein. It’s a super handy way to prep several day’s worth of lunches in advance.
Portioning out and freezing precooked meats (a rotisserie chicken, leftover grilled steak, Asian-style meats, cooked bacon, etc) for salads is another good way to make adding variety easy.
Take it with you
If you are taking lunch to go, I love these clear Rubbermaid food storage containers (aff. link). They seal really well. I love that they are clear and the perfect size for a lunch salad. To avoid wilting lettuce and soggy extras (croutons, etc), I wouldn’t make ahead more than about 4 to 5 hours. Adding the dressing ingredients at the bottom may also help the salad stay fresh longer.
I’d love to hear if you come up with other solutions that work.
The salad plate formula
You can treat these salad plate recipes like a formula. I have tested out the measurements but they are just to give you a basic idea.
Eyeballing the greens, veggies and toppings even the first time you make it should work just fine. Just aim for a dinner plate full of salad. I often just drizzle or sprinkle on dressing ingredients. As long as you’re not too heavy or light handed it’s hard to mess it up.
Tips to make a good Cobb salad plate for one:
Mix the greens: Using two or three different types of greens will really improve the flavor of a salad.
Multiple veggies: Use at least three grated or diced veggies on top to give the salad enough taste variety. Tomatoes, avocados are traditionally added to Cobb salad. In addition I like to add grated carrots and bell peppers, but use the veggies you like.
Add color: The best salads have color variation. Not only is it more visually appealing, but health benefits come from “eating the rainbow.”
Add texture: I always enjoy a salad much more when in has a crunch factor. I often add croutons to my Cobb salad for that, but a crunchy lettuce will also work.
Salt and Pepper: If you taste the salad and it’s not flavorful enough, try adding just a little more salt and pepper.
I hope you enjoy this quick Cobb Salad plate for one.
Now you have three salad plate recipes to add to your lunch repertoire, my friends. I’m excited to share more with you soon.
Quick Cobb Salad Plate for One
This quick Cobb salad plate for one is easy to adapt with veggies you have on hand. Basic dressing ingredients and everything is mixed on the plate for a delicious, healthy meal.
Ingredients
Salad for One:
- 1 to 1 ½ cups salad greens e.g. iceberg, romaine, spinach, spring mix, cabbage, see note
- ¼ to ½ cup grated or diced vegetables e.g. carrots, cucumbers, green or diced purple onions, bell peppers, tomatoes, sliced avocados
- ⅓ to ½ cup meat or protein e.g. leftover cooked meat-grilled or rotisserie chicken, chopped ham, hard boiled egg, cooked and crumbled bacon, cheese cubes or grated cheese
- 1 to 2 tablespoons nuts & seeds e.g. pepitas, sunflower seeds, toasted almonds or walnuts
- 1 to 2 tablespoons croutons see note
Single serving Cobb Salad Dressing:
- 2 tablespoons extra virgin olive oil see note
- 1 teaspoon red wine vinegar see note
- dash oregano
- dash dijon mustard
- dash garlic powder
- dash granulated sugar
- salt & pepper to taste
Instructions
-
Fill up a dinner-sized plate with your choice of salad greens, grated or diced vegetables, meat or protein, nuts & seeds, if desired.
-
Drizzle or sprinkle dressing ingredients over salad and toss right on the plate to combine.
Recipe Notes
1. Romaine lettuce is a good option if you are looking for something that will stay fresh for a couple of weeks in the refrigerator.
2. For best flavor, use a good quality oil and vinegar.
3. I like to chop up the greens and veggies for a week’s worth of salads ahead of time. I usually store everything in a large bowl in the fridge with a paper towel on the bottom to catch any extra liquid. Then when I’m ready to eat, I load up my plate with the prepared salad and veggies. Then add the extras (meats, cheeses, nuts, crunchy toppings), sprinkle on the dressing ingredients, toss and enjoy.
4. I have made these salads in go-to containers (aff. link) when I want to take a lunch with me. Just prep it like you would on your plate and toss just before eating. To avoid wilting lettuce and soggy extras (cheese, croutons, etc), I wouldn’t make ahead more than about 4 to 5 hours. Adding the dressing ingredients first may also help the salad last longer.
5. We love these homemade croutons.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
