This post is sponsored by The Marzetti® Brand. The opinions here are my own.
This spring take on a classic Cobb salad is full of seasonal flavors and varied textures. Tangy Marzetti® Vineyard Dressing in Balsamic Cabernet brings everything together, making this one of the most satisfying salads you’ll enjoy all season.
Just look at this generous, fully loaded salad. The bright colors and mix of textures — crispy bacon, juicy grilled chicken, crunchy radishes and asparagus, creamy avocado, and sweet mini peppers — make every bite interesting.
The first time I tried Marzetti® Vineyard Dressing Balsamic Cabernet, I immediately thought of a Cobb. The classic salad often features a red wine–based dressing, and this Balsamic Cabernet brings the right balance of tang and sweetness to complement the greens and toppings.
What I like most about a Cobb is its flexibility. You can load it with whatever fresh produce and proteins you prefer, or whatever is in season. Salad should feel exciting, not boring.
This version is meant to inspire — pick the vegetables, proteins, and cheeses you love. The dressing does the heavy lifting, so build the salad around fresh ingredients you enjoy.
Traditional Cobb starts with crisp lettuce (I used romaine; butter lettuce is also lovely), tomatoes, avocado, and green onions. Typical additions include grilled chicken, bacon, hard-boiled eggs, and blue cheese. To emphasize spring, I added thinly sliced radishes, grilled asparagus, and colorful mini sweet peppers — perfect seasonal touches.
The finishing touch is the well-balanced, creamy dressing. Its tang and subtle sweetness pair beautifully with blue cheese and the crisp vegetables, tying the whole salad together.
How do you eat this salad? I recommend large tongs to mix and serve so each portion gets a bit of everything. Don’t be afraid to dig in — it’s meant to be enjoyed.
Enjoy!
Classic Spring Cobb Salad
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Ingredients
- 4 bacon strips
- 1 chicken breast
- 1/2 teaspoon salt and pepper
- 7 oz 200g asparagus
- 7 oz 200g romaine lettuce
- 5 oz cherry tomatoes
- 6 radishes
- 4 mini sweet peppers
- 1 avocado
- 2 scallions
- 2 hard-boiled eggs
- 1/4 cup sliced black olives
- 1/3 cup blue cheese
- Marzetti® Vineyard Dressing Balsamic Cabernet
Instructions
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Cook the bacon in a skillet until crisp, then chop into small pieces.
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Slice the chicken breast horizontally into two thin fillets, season with salt and pepper, and grill until cooked through. Cut into small cubes.
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Trim the woody ends from the asparagus, grill briefly until tender-crisp, and cut into 2-inch pieces.
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Tear or chop the romaine into bite-size pieces.
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Halve the cherry tomatoes.
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Slice the radishes thinly.
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Remove seeds from the mini sweet peppers and slice thinly.
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Slice the green portion of the scallions on the diagonal.
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Peel and cut the hard-boiled eggs into bite-size pieces.
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In a large bowl, spread the lettuce and arrange the prepared toppings in rows or sections. Sprinkle blue cheese and scallions over the top and drizzle with Marzetti® Vineyard Dressing Balsamic Cabernet. Toss gently and serve.
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