This Cobb Salad in a Jar recipe is a great way to make your weekdays easier by preparing them ahead of time so you can grab and go. It’s a nutritious and filling salad packed full of protein.
My weekday schedule is busy all year round but summer always seems keep me just that much busier with the kids home from school. Some days I find myself running around and in need of quick and easy mid-day meal options for myself.
Keeping Burnbrae Farms Eggs2go in my fridge is a great way for me to solve at least this part of my weekday challenges. Eggs2go are a snackpack of two hard cooked, peeled eggs that are ready to eat. They provide me with an easy, convenient and nutritious snacking option when I am on the go or don’t have the time to make something myself. No more fooling around trying to peel eggs! On my busiest days I just grab a pack from the fridge and eat as is or with a sprinkle of salt and pepper for the energy I need to tackle the day.
Eggs2go also make my weekdays easier as I can use them to quickly prepare a weeks worth of healthy, nutritious lunches, like the cobb salad in a jar that I am sharing with you today. The cobb salads are good for up to five days in the fridge and they just couldn’t be easier to make thanks to Eggs2go!
Cobb Salad in a Jar
For the Vinaigrette:
6 tablespoons evoo
2 tbsp red wine vinegar
1 tbsp dijon mustard
¼ tsp salt
Dash of pepper
For the Salad:
8 ounces cooked chicken, chopped
1 cup cooked, chopped bacon
2 Pkg Burnbrae Farms Eggs2Go, sliced
½ cup crumbled Blue Cheese
1 cup halved grape or cherry tomatoes
1 avocado, diced and squeezed with fresh lemon
4 cups romaine lettuce, chopped
4 (quart size) wide-mouth mason jars
Whisk together dressing ingredients in a small bowl until completely combined.
Pour about 2 tablespoons of dressing at the bottom of each jar.
Layering the salad ingredients into the jars in the following order: turkey, bacon, eggs, cheese, tomatoes, avocado, and lettuce. Twist on the top to seal your salads and refrigerate until ready to serve.
When you’re ready to eat, just dump the jar into a bowl and enjoy!
- For the Vinaigrette:
- 6 tablespoons evoo
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- ¼ tsp salt
- Dash of pepper
For the Salad:
- 8 ounces cooked chicken, chopped
- 1 cup cooked, chopped bacon
- 2 Pkg Burnbrae Farms Eggs2Go, sliced
- ½ cup crumbled Blue Cheese
- 1 cup halved grape or cherry tomatoes
- 1 avocado, diced and squeezed with fresh lemon
- 4 cups romaine lettuce, chopped
- 4 quart size wide-mouth mason jars
- Whisk together dressing ingredients in a small bowl until completely combined.
- Pour about 2 tablespoons of dressing at the bottom of each jar.
- Layering the salad ingredients into the jars in the following order: turkey, bacon, eggs, cheese, tomatoes, avocado, and lettuce. Twist on the top to seal your salads and refrigerate until ready to serve.
- When you’re ready to eat, just dump the jar into a bowl and enjoy!
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Burnbrae Farms wants to help make weekdays easier for five Canadians!
5 winners – each will receive a Burnbrae Farms Gift Basket with coupons and merchandise valued at $250. Begins July 2nd, ends July 16th. Open to Canadians 18+.
Frugal Mom Eh! is not responsible for winner selection or shipping. By entering this giveaway, you release this blog and it’s owner from any liability whatsoever, and waive any and all causes of action, related to any claims, costs, injuries, losses or damages of any kind arising out of or in connection with the giveaway or delivery, mis-delivery or acceptance of any prize. No Purchase Necessary. Void where Prohibited.
Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!