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The Famous Cobb Salad

Here we have the famous Cobb Salad! It's not really known where this particular salad originated, but it generally seems to be attributed to The Brown Derby restaurant in the late 1920's or 1930's. It's a 90 year old salad and ... it's great for a low carb way of life!

It's got a wide mixture of salad greens, vegetables and healthy fats from a variety of ingredients. In fact, the odd assortment of ingredients, while building a truly healthy and wonderful combination of fats and nutrients, is a bit puzzling to me. After having made it and combing through information about the salad, I really have begun to subscribe to the idea that Robert Howard Cobb (the owner of the Brown Derby) was hungry, late one night, and raided his kitchen. He grabbed a little of this ... and a little of that, combining a random assortment of fresh prepared ingredients, tossed them into a bowl and topped it all with salad dressing!

I'm sure he loved it so much ... it became a staple!

One of the great things about this salad is, it's less than 4 carbs, but it's a massive bowl of good foods. Even at induction levels, this still leaves more than 16 carbs for the rest of the day. The "steak and eggs" diet, my eye!

Note: This recipe implies you have a few precooked, chilled, ready-to-go ingredients. Pay close attention to the list of ingredients, as the salad "can" be a bit time consuming, just gathering the stuff!
Prep Time15 mins
Total Time15 mins
Servings: 6 Servings
Calories: 395.33166666667kcal
Author: DJ Foodie



  • 1 cup belgian endive chopped
  • 1 cup watercress stems removed and coursely chopped
  • 1 cup iceberg lettuce shredded
  • 1 cups romaine lettuce washed and cut into ribbons
  • 4 each cooked and chilled chicken breast halves (skin on if possible)
  • 12 slices bacon pre-cooked and crispy!
  • 2 each hard boiled eggs peeled and chopped or cut in half
  • 4 oz quality Roquefort cheese crumbled
  • 1/2 lb cherry tomatoes washed, dried and halved or quartered
  • 2 whole avocados peeled and sliced or diced
  • 4 whole green onions (scallions) sliced
  • salt and fresh cracked pepper to taste


  • 2 each garlic cloves minced
  • 1 tbsp dijon mustard
  • 1 tbsp lemon juice freshly squeezed
  • 2 tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil good quality
  • salt and fresh cracked pepper to taste


  • Assemble the salad ingredients in a large salad bowl, or nicely presented in 4 smaller salad bowls. Start by mixing the salad greens, then layering the remaining ingredients on the top. Be sure to season the tomatoes with a little salt and pepper.
  • In a separate bowl, whisk together the salad dressing ingredients. Whisk it well, to form a slightly creamy consistency. The mustard should help form an emulsified red wine vinaigrette. Taste and adjust seasoning.
  • Pour the dressing over the salad and serve!


Serving: 6g | Calories: 395.33166666667kcal | Carbohydrates: 8.445g | Protein: 28.856666666667g | Fat: 31.743333333333g | Fiber: 4.4933333333333g