Vegetarian Cobb Salad Jar

5 from 1 vote

Vegetarian Cobb Salad is deliciously layered in a mason jar with a simple homemade creamy dressing, veggies, hard-boiled eggs, crumbled blue cheese, romaine lettuce, and avocado.

Prep Time20

Total Time20

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: salads

Author: Rena

Equipment

2 large Mason jars (quart-sized Mason jar, with lid)

Ingredients

For the dressing:

¼ cup non-fat plain Greek yogurt or light sour cream
2 tablespoons low-fat mayonnaise
1 tablespoon fresh lemon juice
¼ teaspoon ground black pepper
½ tsp salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried parsley
¼ teaspoon dried basil

For the salad

½ cup diced cucumber
½ cup diced vine-ripe tomatoes or cherry tomatoes
2 large hard-boiled eggs sliced or diced
¼ cup chopped scallions
¼ cup crumbled blue cheese
½ cup diced avocado or half an avocado
4 cups romaine lettuce or mixed greens, finely chopped

Instructions

Add all the dressing ingredients into a bowl and mix until combined. Then set the dressing aside.
Divide the dressing into equal parts and add them into the mason jars first.
Next, layer the ingredients into the jars starting with cucumbers, tomatoes, sliced or chopped boiled eggs, scallions, blue cheese, and avocado, and then stop the jars with lettuce or mixed greens.
Close the mason jar with lids, and store it in the fridge for up to 4 days.

Notes

Consider adding shredded Rotisserie chicken or chopped grilled chicken for added protein for a non-vegetarian option.
It would be best to add the chopped avocados when you are ready to serve to prevent the avocado from changing color.
You may add some cooked chopped turkey bacon strips for a non-vegetarian option.

Nutrition