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Paleo Cobb Salad, A Leafy Green American Classic

Well, I know that I said that I was going to post the fish taco recipe to go with the relish, BUT I left my cheat sheet at home and this is what I have at my disposable. No less tasty, just not what I had intended.

As you all know, we’re pretty big salad lovers here at Paleoeffect.com, so here’s another. I promise I’ll get the fish recipe in this week ;

Paleo Cobb Salad

2 Eggs (Hardboiled**)

¼ cup of dried Cherries or Cranberries

2 strips Bacon

1 small Tomato

1 Scallion (green onion)

1-2 Tbsp sliced Almonds or Walnuts (you can toast these if you like, see *Optional at the bottom)

½ Red Onion

Romaine or Butter Leaf Lettuce

Our Balsamic Salad Dressing or Tarragon Vinaigrette Dressing

**Optional: Meat such as grilled Pork or Steak or Chicken

Fill a pot halfway with cold water. Place the eggs in the water (make sure they are covered) and put the pot on the stove on high heat. Boil for 5 minutes, then take off the stove and cover and let sit for 5 minutes. Then uncover and run cold water over the eggs until they are cool. Peel and chop. (Another way to do this is to boil them for 10 minutes, then take them out and run cold water over them until cool to the touch – either works fine).

Cook the bacon and reserve the grease for our Balsamic Salad Dressing or our French Dressing.

Chop the tomato, scallion and the red onion.

*Optional: If you want sliced almonds, which I personally prefer, put a skillet on the burner and high to medium-high heat. Then add the sliced almonds, ½ Tbsp olive oil (or coconut or grapeseed) and 1 tsp Sugar (raw) or Coconut Crystals (if you don’t do sugar). Toast until browned.

Break the lettuce apart and add all ingredients. After adding the dressing to the bacon grease, pour over and enjoy!

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