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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