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How to Make a Layered Cobb Salad and Homemade Vinaigrette Dressing!

healthy low carb cobb salad

This week is the last week of the the 60 Day Challenge that I have been on this summer. It’s been great! I’ve lost 17 pounds so far and more importantly it has really revolutionized the way I look at eating. I’m getting healthier. It’s been almost 60 days without Diet Coke AND sugar – something that I thought would never happen.

healthy layered cobb salad

While I have been making over the way I look at food, it’s been helpful to have a few “go-to” recipes and foods that are easy to make, taste good and fit in with this challenge. Here’s one of my favorites — Cobb Salad!

layers of a cobb salad


Legend says that the Cobb Sald was invented in the 1930s at the Hollywood Brown Derby restaurant. And is named for the restaurant’s owner, Robert Howard Cobb. Stories vary as to whether the salad was invented by Cobb or by his chef, Chuck Wilson. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.

 cobb salad dressing recipe

All I know is it is chock-full of good things to eat. Especially in the summer. I can go out to my Square Foot Garden and get a lot of the fresh ingredients. Plus this salad looks wonderful all put together. You can serve it to your girlfriends for lunch or even for dinner al fresco. I like to make it and then store it during the week for a quick and healthy lunch. I also like to mix up the traditional ingredients for different versions.  And I also love making the homemade dressing. Yum!


For the layers of the salad you can use:

Different kinds of lettuces. I used 1 head of romaine and 1 smal head of boston lettuce.

2 ripe avocados, cubed.

3 cups of turkey or chicken cubed.

2 cups of baby tomatoes or 2 large tomatoes seeded and chopped.

4 hard-boiled eggs, sliced.

Fresh Herbs. I used fresh basil in this version.

You can use bacon too – 6 slices chopped.


To make the dressing, add all following ingredients in a blender. 

1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cups olive oil
1 tablespoon honey
salt and pepper to taste

What healthy meals to you love to make?

Share them in the comments. I would love to know! 

Have a Happy Day! 


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  1. Looking for in advance to reading through extra by you in a while!? I’m typically to blogging and i really respect your site content.

  2. Oh, Jen!

    This looks delish! Thanks so much for sharing!


  3. Jen you keep on impressing and inspiring me in so many ways! You’re truly amazing to have completed the 60 day challenge! Congratulations girl!

    I have piled up a lot of weight since last year. Finally realized I need to start working on my health! So I signed up for the gym and want to start eating healthy too. Please share more on your 60 day summer diet? would love to know the details.


    • Congratulations on joining a gym! Yay!!

      It has been so amazing. I really feel so great. I will share some more soon. I plan on doing a before and after post with some pics and more information!


      • Hats of to you for pulling it off, I am sure you look and feel great! I hope i stay determined too. I have planned a 5-day workout with a break over the weekend. As for healthy eating, I’m clueless, cant get a head start to plan meals for the day! I’ll start with this fab salad. haha!

        Keep the tips coming 😀
        Eva recently posted…Spice up your Mason Jars

  4. This looks so yummy!!!

  5. Have been looking for a recipe for this!

  6. Awesome! The hubs & I have been talking about making one for our daughter who is a complete nut for salads. She can’t get enough- I know she would love this one. Thinking we need to just do it this weekend.
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