Cobb Salad

The Cobb Salad was invented in the 1930s at the Brown Derby restaurant in Hollywood. Named after Robert Cobb, the owner of the Brown Derby, according ...to legend, he threw together leftovers one night for a late dinner and the result was so good it became the iconic dish we know and love! We have used tempeh instead of bacon to keep in line with our style of cooking . Read more The Cobb Salad was invented in the 1930s at the Brown Derby restaurant in Hollywood. Named after Robert Cobb, the owner of the Brown Derby, according to legend, he threw together leftovers one night for a late dinner and the result was so good it became the iconic dish we know and love! We have used tempeh instead of bacon to keep in line with our style of cooking .

Prep time
30 mins
Cook time
10 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
3+ fruits &
vegetables
Greens
Contains
Dairy, Eggs, Soy
Ingredients
Serves 2
For the salad
eggs
marinated tempeh
Swaps: firm tofu
finely diced
chicken breast
cooked, cubed
romaine lettuce
Swaps: baby gem lettuce, iceburg lettuce
roughly chopped
avocado
cubed
diced
feta cheese
crumbled change to blue cheese!
For the dressing
garlic cloves
smashed
dijon mustard
lemon
juiced
Why is this healthy?
Plant
points
High
protein
3+ fruits &
vegetables
Greens

NUTRITION PER SERVING (Read more)

749kcal
Calories
57g
Total Fat
15g
Carbs
9g
Sugars
45g
Protein
8g
Fibre
4mg
Iron
22%
 
106mg
Magnesium
25%
 
584mg
Phosporus
47%
 
1487mg
Potassium
32%
 
417mg
Sodium
18%
 
0mg
Vitamin B1
0%
1.2mcg
Vitamin B12
50%
 
2.3mcg
Vitamin D
12%
 
7.4mg
Vitamin E
49%
 
249mcg
Vitamin B9
62%
 
652mcg
Vitamin A
72%
 
21mg
Vitamin C
23%
 
3.2mg
Zinc
29%
 
151mcg
Vitamin K
126%
 
0.6mg
Copper
67%
 
0.7mg
Vitamin B2
54%
 
14.8mg
Vitamin B3
93%
 
1.3mg
Vitamin B6
76%
 
188mg
Calcium
14%
 
Calories: 749kcal; Total Fat: 57g; Carbs: 15g; Sugars: 9g; Protein: 45g; Fibre: 8g; Iron: 4mg (22%); Magnesium: 106mg (25%); Phosporus: 584mg (47%); Potassium: 1487mg (32%); Sodium: 417mg (18%); Vitamin B1: 0mg (0%); Vitamin B12: 1.2mcg (50%); Vitamin D: 2.3mcg (12%); Vitamin E: 7.4mg (49%); Vitamin B9: 249mcg (62%); Vitamin A: 652mcg (72%); Vitamin C: 21mg (23%); Zinc: 3.2mg (29%); Vitamin K: 151mcg (126%); Copper: 0.6mg (67%); Vitamin B2: 0.7mg (54%); Vitamin B3: 14.8mg (93%); Vitamin B6: 1.3mg (76%); Calcium: 188mg (14%)
Show more
Why is this healthy?
Plant
points
High
protein
3+ fruits &
vegetables
Greens
Contains
Dairy, Eggs, Soy
Ingredients
Serves 2
For the salad
eggs
marinated tempeh
Swaps: firm tofu
finely diced
chicken breast
cooked, cubed
romaine lettuce
Swaps: baby gem lettuce, iceburg lettuce
roughly chopped
avocado
cubed
diced
feta cheese
crumbled change to blue cheese!
For the dressing
garlic cloves
smashed
dijon mustard
lemon
juiced

Ingredients

Serves 2
For the salad
eggs
marinated tempeh
Swaps: firm tofu
finely diced
chicken breast
cooked, cubed
romaine lettuce
Swaps: baby gem lettuce, iceburg lettuce
roughly chopped
avocado
cubed
diced
feta cheese
crumbled change to blue cheese!
For the dressing
garlic cloves
smashed
dijon mustard
lemon
juiced

Method

Your notes

1

Gather and prepare your ingredients.

2

Place the eggs into a pot of boiling water. Boil for 8 minutes. Remove and allow to cool completely, either at room temperature or by placing them into the refrigerator. Allow to cool, then chop into small pieces.

3

Arrange the salad ingredients on a serving platter or in a bowl.

4

Place all dressing ingredients into a bowl and whisk to combine.

5. Pour the dressing over the salad and toss to coat.

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