Cobb Salad

The origin of the wildly famous Cobb Salad is apparently up for some debate, but what’s less debatable is this layered salad’s promise to please!

Our take on the Cobb Salad stays true to the rich-yet-fresh, crunchy-yet-creamy, and filling-yet-light roots of this wildly famous dish. 

What’s more is that this salad takes something of an “everything but the kitchen sink” approach. This means, there’s room for creativity! Start with the basic building blocks, and arrange ingredient ratios and ingredients themselves to suit your needs.

Then, factor in the additions of Big Horn’s EVOO and our A-Premium White Balsamic Vinegar, and you have yourself one heckuva spin on a Cobb!


– A Mix of Greens (Traditionally, this might be a combination of iceberg lettuce, watercress, endive and romaine lettuce, but you can get creative here. It’s hard to go wrong!)

– Tomatoes (Chopped)

– Bacon (Chopped finely. Think bacon bits.)

– Cooked and Shredded Chicken (Might we suggest a rotisserie?)

– Hard Boiled Eggs

– Blue Cheese (Crumbled)


– 2 Tbsp Big Horn Extra Virgin Olive Oil

– 1 Tbsp A-Premium or Sherry Vinegar

– 1 Tbsp Maple Syrup

– 2 Tsp Dijon Mustard

– 1/4 Tsp Garlic Powder

– Salt and Pepper (To taste)