I’ve mentioned it before but Sunday is my day to prep all of my work lunches for the week. Salads are one of my favorite go to choices because they are easy to make, easy to store, and a great way to stay healthy during the week while also feeling like you’re having a big satisfying lunch. This is my take on a cobb salad and I think it came out really great.
Domestocrat’s Make-Ahead Cobb Salad (yields 10 work week lunches)
10 slices of thick cut bacon
1 large tub of mixed greens (10 cups total)
3 red peppers
1 large english cucumber
2 cups edamame (frozen is fine)
1 bottle of your favorite salad dressing (I had honey mustard on this and it was delicious)
The first step is to cook all of the bacon. I bake it on 350 degrees for 15 minutes on a tinfoil lined baking sheet.
It comes out perfect and crispy every time! Let the bacon cool on a paper towel lined plate. When the bacon has fully cooled cut into bite sized pieces.
While the bacon is cooking, hard boil the eggs. Place in a pot of rapidly boiling water for 10 minutes. When they are done, drain the water and rinse with cold water.
While the bacon and eggs are cooking you can cook your frozen edamame (boil for 2-3 minutes) and chop the peppers into bit sized pieces. I portion my cucumber into 5 chunks and cut up when I put the salad together.
That’s pretty much it! Store everything in tight tupperware containers and portion the salad as needed during the work week. I pack my salad up at night and it’s ready to go to work with me in the morning.
This salad is hearty, filling, full of textures and flavors, and really tasty.
I dress the salad and chop it all up at work right before I’m ready to eat. Yum!