Cobb Salad

Egg Cooker


30 min


10 min




For the dressing:

  • ¾ cup canola oil
  • ¼ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tbsp lemon juice
  • ¾ tsp mustard
  • ½ tsp Worcestershire sauce
  • 1 clove garlic, minced
  • Salt and pepper, to taste

For the salad:

  • ½ head iceberg lettuce, shredded
  • ½ head romaine lettuce, chopped
  • 2 ounces blue cheese crumbles
  • 6 strips bacon, cooked and chopped
  • 3 hard-boiled eggs, peeled and cut
  • 2 medium tomatoes
  • 1 chicken breast, cooked
  • Salt and pepper, to taste


  1. Combine all ingredients for the dressing in a blender. Pureé until smooth.
  2. On a large platter, combine the iceberg and romaine.
  3. Add the blue cheese, bacon, eggs, tomato, and chicken on top.
  4. Drizzle with dressing and season with salt and pepper.
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