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Mason jar cobb salad with blue cheese

Mason jar cobb salad with blue cheese

8
Points®
Total Time
13 min
Prep
10 min
Cook
3 min
Serves
1
Difficulty
Easy

Ingredients

Shortcut bacon

1 slice(s), chopped, (25g)

Cos lettuce

1½ cup(s), chopped, (75g)

Tomato(es)

1 medium, (roma variety), chopped

Blue vein cheese

20 g, crumbled

Boiled egg(s)

1 medium, hard boiled, chopped

Cooked skinless chicken breast

½ cup(s), chopped, (80g)

Eschalot(s)

½ whole, small, finely chopped

White wine vinegar

2 tsp

Dijon mustard

½ tsp

Olive oil

1 tsp

Capers, rinsed, drained

½ tsp, chopped

Instructions

  1. Heat a small non-stick frying pan over medium-high heat. Cook bacon for 2-3 minutes, stirring, until crisp and lightly golden. Transfer to a paper-towel lined plate and cool.
  2. Layer lettuce, tomatoes, bacon, blue cheese, eggs and chicken evenly in 2 large (3-cup to 1L capacity) mason jars or reusable containers.
  3. To make vinaigrette, whisk ingredients in a small bowl. Season with salt and pepper. Divide evenly between 2 small reusable containers. Store vinaigrette and salad jars in refrigerator.
  4. To make vinaigrette, whisk ingredients in a small bowl. Season with salt and pepper. Divide evenly between 2 small reusable containers. Store vinaigrette and salad jars in refrigerator.

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