Salads aren’t just for summer! This simple spinach Cobb salad with lardons is topped with tons of protein and is sure to appeal to everyone at your Sunday Supper table.
If you haven’t been introduced to lardons yet, let me share… Lardons are basically bacon’s yummier cousin. When you cook up lardons, they get nice and crispy on the outside and stay meaty on the inside. I picked up a beautiful piece of slab bacon from Sylvan Farm just over the border in South Carolina, and I knew that slicing up the slab bacon into tasty tidbits for our spinach Cobb salad would make this winter salad perfect.
Recipes calling for lardons are often found in French cooking. It sounds fancy but it’s really just another way to cut pork fat. Technically, lardons are from pieces of salt pork or fatback but I make my lardons from slab bacon. The difference is in the fat to meat ratio – more meat on slab bacon. Slab bacon is bacon that has not been sliced. It’s one piece – about 1 to 2 inches thick and 8 to 10 inches long. You will want to cut your slab bacon into 1/4 inch to 1/2 inch pieces and then cook in a heavy bottomed pan over medium to medium high heat until crispy.
If we have a piece of slab bacon in our freezer, it’s a quick way to add a nice crispy element to a beautiful spinach Cobb salad. My kids refer to our Cobb salads as our “salad bar salads.” As soon as they see our big bowl of spinach Cobb salad hit the table, they all exclaim, “Don’t toss it!” They LOVE to serve themselves assorted toppings from the pinwheel design I have arranged over the spinach or mixed greens. Olives, crumbled bleu cheese, chopped tomatoes, chopped cucumbers, hard boiled eggs, and avocado are our go-to ingredients but, really, you can add anything you want!
A super simple spinach Cobb salad is such an easy dinner – perfect for any night of the week – and a great way to accommodate a variety of little tastebuds! Next time you make a spinach Cobb salad for dinner, look for some lardons to add to the top!
- 6 cups of baby spinach or mixed greens
- 1 large tomato, chopped
- 1 large cucumber, chopped
- 2 to 3 hard boiled eggs, chopped
- 1 avocado, chopped
- ¼ c. olives
- ¼ c. crumbled bleu cheese
- 1 piece of slab bacon, cut into thick matchsticks, cooked
- Rinse and dry baby spinach or mixed greens. Add to large salad bowl.
- Top with cucumbers, tomatoes, hard boiled eggs, avocado, olives, bleu cheese, and lardons (chopped slab bacon)
- Serve! Dress with a balsamic vinaigrette.
#SundaySupper Winter Salads
- Amish Ham Salad from Cosmopolitan Cornbread
- Arugula, Butternut & White Bean Salad with Maple Vinaigrette from Pook’s Pantry
- Arugula Salad with Maple Vinaigrette from Cooking Chat
- Beet Terrine from Jane’s Adventures in Dinner
- Blood Orange and Salmon Salad with Blood Orange Vinaigrette from La Bella Vita Cucina
- Blood Orange, Beet, and Apple Salad with Goat Cheese and Citrus Honey Vinaigrette from Renee’s Kitchen Adventures
- Blue Cheese and Pear Salad from That Skinny Chick Can Bake
- Breakfast Salad from Our Good Life
- Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps from Beauty and the Beets
- Chill Chasing Matchstick Vegetable Pasta Salad from Cindy’s Recipes and Writings
- Chopped Salad with Roasted Root Vegetables and Bacon from MyGourmetConnection
- Citrus Salad from A Day in the Life on the Farm
- Cobb Salad from Palatable Pastime
- Colorful Veggie Filled Quinoa with a Ginger-Lemon Dressing from Positively Stacy
- Crunchy Beet & Arugula Salad from The Crumby Cupcake
- Escarole and Roasted Broccoli Salad with Anchovy Dressing from The Texan New Yorker
- Farro Salad with Roasted Squash, Radicchio and Lemon-Tahini Dressing from Caroline’s Cooking
- Grilled Chicken Salad from Real Food Real Deals
- Hot German Hot Noodle Salad from Seduction in the Kitchen
- Kale Salad with Lemony Tahini Dressing from My Life Cookbook
- Lemony Couscous Lentil Salad from Magnolia Days
- Low-Carb Spinach Breakfast Salad from Life Tastes Good
- Mandarin Tossed Salad from Meal Planning Magic
- Orange and Walnut Baby Spinach Salad w/ Quinoa and Citrus Vinaigrette from The Freshman Cook
- Quinoa Salad with Apples, Pecans and Dried Cranberries from The Chef Next Door
- Radicchio Pear Walnut Salad from The Bitter Side of Sweet
- Roasted Brussels Sprouts and Butternut Squash Salad with Hot Bacon Dressing from Cupcakes and Kale Chips
- Roasted Butternut Squash Pearl Couscous Salad from Mysavoryspoon
- Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing from Food Lust People Love
- Roasted Squash and Cabbage Salad with Crispy Chick Peas from Monica’s Table
- Shredded Beet Salad from Wholistic Woman
- Simple Arugula, Fennel and Leek Salad with Citrus from Simply Healthy Family
- Simple Spinach Cobb Salad With Lardons from And She Cooks
- Spinach Citrus Salad with Grapefruit Vinaigrette from From Gate to Plate
- Warm Balsamic Steak Salad with Honey Mustard Dressing from Momma’s Meals
- Warm Cabbage Salad with Bacon and Goat Cheese from Nik Snacks
- Warm Cauliflower Spinach Salad with Pancetta from Taste and See
- Warm Potato and Broccoli Buffalo Salad from Sweet Mornings
- Warm Potato Salad with Arugula, Bacon and Brown Butter from Bobbi’s Kozy Kitchen
- Warm Steak Tomato and Mozzarella Salad from Family Foodie
- Wilted Lettuce Salad from Confessions of a Cooking Diva
- Winter BLT Panzanella Salad from Hardly a Goddess
- Winter Citrus and Endive Salad from An Appealing Plan
- Winter Fruit Salad from Pies and Plots
- Winter Kale and Wild Rice Salad from Moore or Less Cooking
- Winter Salad with Blood Orange Vinaigrette from Hezzi-D’s Books and Cooks
- Winter Salad with Fennel, Apple, Goat Cheese and Radishes from Delaware Girl Eats
- Winter Squash Quinoa Salad from Kitchen Gidget
Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement
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