Named after Bob Cobb, manager of the Brown Derby Restaurant in Los Angeles, this salad was invented in the 1920s as a way to use up leftover bits of food. Today it’s considered an entrée-size salad classic, made up of chopped eggs, avocado, tomato, chicken, corn, green onion, bacon and blue cheese. Arrange each ingredient in a separate row for the classic Cobb presentation.

Yield: Serves 4.



  • 1 tbsp salted butter
  • 1 1/2 cups frozen kernel corn
  • 1/2 cup plain yogurt
  • 1/3 cup fresh lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup thinly sliced green onion
  • 8 cups torn romaine lettuce
  • 2 cups cubed cooked chicken or turkey
  • 1 cup crumbled blue or feta cheese
  • 1/4 cup crumbled cooked bacon
  • 2 hard-cooked large eggs, peeled and quartered
  • 1 ripe avocado, halved, pitted, peeled and cubed
  • Thinly sliced green onion, optional*


  1. Melt butter in a medium frypan over medium heat. Add corn and sauté until lightly browned, about 4 - 5 minutes. Remove from heat; cool completely.
  2. To prepare dressing, whisk together yogurt, lemon juice, mustard, honey salt and pepper.
  3. Gradually whisk in oil until blended. Stir in 1/4 cup green onion.
  4. Place lettuce on a large serving dish. Top lettuce with corn, chicken, cheese, bacon, eggs and avocado, arranging toppings in rows. Sprinkle with additional green onion. Serve with dressing.
Nutritional analysis per serving:


506 calories, 29.5 g fat, 40.6 g protein, 22.5 g carbohydrate, 5.7 g fibre, 828 mg sodium