Low Carb Spring Cobb Salad
How to Make It
Step 1
Preheat oven to 400 F. Place the bacon in a single layer on a parchment-lined baking sheet. Cook the bacon for about 10-11 mins or until crispy throughout. Remove from the oven and allow it to cool to crisp up. Crumble the bacon once it is cooled.
Step 2
Make the hard-boiled eggs by bringing a medium-sized pot of water to a boil. Gently lower the eggs into the boiling water. Allow the eggs to cook for 8 minutes. Drain the hot water and fill the pot with ice and cold water. Allow the eggs to chill thoroughly in cold water. Shocking the eggs in cold water will allow the shells to release effortlessly from the eggs. Peel the hardboiled eggs and slice them in half. Feel free to make extra eggs and store them in the fridge for snacks.
Step 3
In the meantime, make the vinaigrette by combining the olive oil, rice wine vinegar, grated garlic clove (use a Microplane), herbs de Provence, and 1 tsp kosher salt. Whisk together until emulsified.
Step 4
To assemble the salad, fill a large salad bowl with baby spinach. Add the ingredients to the top of the salad in rows, starting with the feta cheese. Crumble the cheese and place it on the farthest side of the bowl. Next, add the diced apples, sliced radishes (cut on a mandolin if possible), sliced snap peas, peeled and cut hard-boiled eggs, the crumbled bacon, pecans, and the diced cooked pork tenderloin. Serve the salad with the vinaigrette and enjoy it immediately.
Ingredients
- Extra virgin olive oil – 4 tablespoon
- Natural Rice Vinegar – 0.25 cup
- Garlic – 1 clove
- Dried Herbes De Provence – 0.5 tsp
- Coarse Kosher Salt – 1 tsp
- Bacon – 8 slice – 6″ long
- Raw egg – 4 large
- Spinach – 5.5 cup
- Snap peas – 1 cup
- Apple – 0.25 medium – 3″ diameter
- Pork tenderloin – 1 lb
- Feta cheese – 4 ounce
- Pecans – 4 oz
- Radish – 4 medium – 3/4″ to 1″ diameter