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This Spring Cobb Salad is such a delicious burst of fresh produce! I love adding asparagus and radish to the traditional flavors of Cobb salad for a spring meal.

When the spring growing season starts up every year, I get so excited about the things to come. It marks the start of my farm share, when things like bright lettuce and radishes are making their first appearances of the season. And I always like to add asparagus to dishes this time of year, too.

This spring Cobb salad is a mix of so many delicious flavors. The fresh veggies get a boost of extra flavor from bacon, eggs, and Gorgonzola cheese. My citrus vinaigrette takes this salad to the next level, but you can dress it with just about any of your favorite dressings. Feel free to substitute different vegetables that are available at the farmers market in the spring. There are so many great options!

Spring Cobb Salad

$.99 per serving

Servings 8

Author Annemarie

Ingredients

1/4 lb asparagus 8 spears, chopped
6 cups chopped lettuce mixed
1/4 lb small radishes about 6, sliced
1 carrot grated
3 scallions chopped
4 slices good-quality bacon chopped
4 hard-boiled eggs halved
2 tbs Gorgonzola (or other) cheese crumbles
Citrus vinaigrette to taste

Instructions

Boil a medium pot of water. Chop the asparagus into 1-inch pieces and place them in a fine-mesh strainer. Put the strainer in the boiling water for one minute, and then transfer the asparagus to a bowl of ice water to stop the cooking.
Arrange the remaining salad ingredients in a large bowl or on a platter, and add the cooked asparagus. Dress the salad with vinaigrette to taste and serve.