I am trying to increase my daily vegetable intake and one thing that has helped is making healthy swaps on classic salad recipes. This Mason Jar Cobb Salad is convenient, delicious – and swaps out a less healthy salad dressing for a Homemade Cobb Salad Dressing that still packs tons of flavor.
Mason Jar Cobb Salad Recipe
Now – before anyone yells at me for making a cobb salad dressing without blue cheese – hear me out…
We just moved to a new area of town that has the exact same grocery store companies in the area, so I thought I’d have no issues finding ingredients and keeping up my laissez faire grocery shopping ways. But that was not to be!
Apparently, even though the area I now live in is more populated, it has worse internet and super limited grocery store selections. I didn’t realize how much I took my fresh fish counter, full aisle of Latin foods, and copious amounts of cheese selections for granted… but I did, and now that they’re gone, I make cobb salads without the blue cheese.
However, if your grocery store is better stocked than mine, you can easily add blue cheese to this recipe or use a fork to mash it into the salad dressing before assembling this salad.
Despite my salad’s glaring lack of blue cheese (which some people would say isn’t a bad thing), it is super tasty and such a welcome treat to grab a gorgeous, filling salad right out of the fridge and have the work all done for you. I double this recipe so that I can have 4 salads ready to go, all week long, but I provided the recipe with measurements for 2 salads so that you can test it out and see if you like it before you commit to a full week.
The homemade dressing is tangy and creamy, and the contrasting textures and flavors of the proteins and vegetables in this salad work together beautifully. I usually don’t like hardboiled eggs but they just work in a cobb salad.
I used chopped leftover ham, but luncheon meat ham will work just as well.
Be sure to follow my layering directions as that’s what prevents this salad from getting soggy. You can also store the dressing separately, if desired.
Ingredients for Healthy Cobb Salads
- 1 1/2 tablespoons olive oil
- 1 tablespoons red wine vinegar
- 1/2 tablespoon lemon juice
- 1 teaspoon Dijon Mustard
- 1 small clove garlic, minced
- Salt & Pepper, to taste
- 2 eggs
- 1 avocado
- 1 cup cubed ham
- 1 cup cherry tomatoes
- 4″ length of cucumber
- 2 cups iceberg lettuce, chopped very fine
- Crumbled blue cheese, optional
Makes 2 mason jar cobb salads. Double or triple as desired.
Tip: avocados will brown after being cut – my preference is to cut them just before enjoying the salad but you can alternatively toss the diced avocado with 1 teaspoon lemon or lime juice to prevent browning.
Kitchen Tools You May Find Helpful
- Measuring spoons and cups
- Sharp kitchen knife
- Cutting board
- Colander or salad spinner
- 4 quart-sized mason jars
How to Make Mason Jar Cobb Salads
Add a tablespoon of white vinegar to a pot of water and bring to a boil.
Boil your eggs (shells on) for 8 minutes and then place in a bowl of cold water for easy peeling. Set aside.
Mix the olive oil, vinegar, lemon juice, dijon and garlic in a small bowl. Season with salt and pepper. Set aside.
Chop the ham, tomatoes, cucumber and lettuce. (And avocados if using the lime or lemon juice trick.)
Arrange the mason jar salad by adding the dressing to the bottom of the jar first (about 2 Tablespoons each jar), then adding 1 cup of lettuce, 1/2 cup tomatoes, 1/2 cup ham, half of the eggs and half of the avocado (if adding now). Top with blue cheese, if using.
Seal and store in the fridge for up to 3 days.
Shake or pour the salad into a bowl when ready to eat.
Grab your free printable recipe for our Mason Jar Cobb Salad recipe:
This mason jar cobb salad is a delicious and filling lunch option for busy days. Prep once and enjoy 4-5 days of fresh salad!