Recipe courtesy of Ronnie Woo

Sugar Snap Pea Cobb Salad

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This is a light yet super-satisfying salad filled with a variety of fresh flavors, colors and textures. Everything can be prepared in advance and thrown together right before serving whether for a quick lunch or weekend picnic.
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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 2 servings
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Ingredients

Vinaigrette:

Salad:

Directions

  1. Preheat the oven to 400 degrees F.
  2. For the vinaigrette: Whisk together the olive oil, lemon juice, mustard, vinegar and shallot in a small bowl until combined. Season with salt and pepper. Set aside.
  3. For the salad: Arrange the bacon on a rimmed baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Cool.  
  4. Arrange the arugula, snap peas, tomatoes, avocado and eggs on a large serving platter and drizzle with the vinaigrette. Crumble the bacon on top and sprinkle with blue cheese crumbles before serving.

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