5 from 5 votes
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
  1. Whisk together dressing ingredients in a small bowl until completely combined.
  2. Pour about 2 tablespoons of dressing at the bottom of each jar.
  3. 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.
  4. When you’re ready to eat, just dump the jar into a bowl and enjoy!