We tend to struggle with getting our veggies in during the winter. When snow is falling and it’s just about freezing, the last thing we want to eat is cold lettuce. We were brainstorming ways to make winter salads and dreamt up this Green Bean Cobb Salad. Everything we love about a traditional cobb salad (hello, toppings!) but on top of green beans instead of iceberg lettuce. The result is refreshing but still hearty and something we are down to eat any time of year. We paired the salad with our favorite Sunday Night Salad Dressing, which adds a little bit of a vinegar punch to the richer ingredients like bacon and feta.
Ingredients
- 24 oz green beans, trimmed and cleaned
- 2 eggs
- 4 slices bacon
- 1 cup cherry tomatoes, halved
- 1/4 red onion, diced
- 1 avocado, siced
- 2/3 cup feta cheese
- 1 recipe Sunday Night Salad Dressing
Directions
- Preheat the oven to 400 degrees.
- Lay a sheet of foil onto a cookie sheet and place the bacon on the foil. Cook the bacon for about 12 minutes, or until it’s crispy. Remove and set aside until cool. Chop into bite-sized pieces.
- Bring a medium sized pot of water and 1 tablespoon of salt to a boil. Cook the green beans for about 3 minutes and remove with a slotted spoon into a large bowl of ice water to stop the cooking. Let the green beans sit in the water for at least 3 minutes before drying on a kitchen towel.
- In the same water that you used to cook the green beans, boil the eggs. Bring the water to a simmer and gently add the eggs into the pot. Cook for 8 minutes. Remove the eggs and run them under cold water. Peel and dice the eggs.
- Make the salad dressing. Make the salad dressing according to the recipe directions in the link above. This can be made in advance and stored in the refrigerator.
- Assemble the salad. Lay the green beans in the center of a serving dish. Add the salad toppings (bacon, tomatoes, eggs, red onion, avocado, and feta cheese) in different sections on top of the green beans. Serve with a generous amount of dressing.
TUCK & TATE 
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