Classic Cobb Salad with Bacon, Mushrooms & Eggs
Keto-Friendly and Flavor-Packed!
Inroduction
About this Recipe
By: Marija
This Crispy Bacon & Mushroom Cobb Salad is a keto-friendly, low-carb delight that’s packed with flavor.
Sautéed mushrooms, crispy bacon, and soft, sautéed red onions create a rich, savory base, while hard-boiled eggs and fresh veggies add a satisfying crunch.
Finished with a tangy dressing, it’s the perfect hearty and delicious meal to fuel your day!
Ingredients
Base:
- Romaine lettuce (chopped) and baby spinach mix
Toppings:
- Crispy bacon (strips)
- Cucumber (diced or thinly sliced)
- Cherry tomatoes (halved, optional)
- Sautéed or roasted mushrooms
- Red onion (thinly sliced, roasted )
- Shredded cheese (like sharp cheddar, gouda, or manchego – optional but flavorful)
Crunch:
- Toasted almonds or walnuts
For the Tangy Lemon Dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- ½ tsp dried oregano
- Salt and pepper to taste
Step by Step Instructions
Step 1
Cook the Bacon:
Fry bacon strips until crispy, let cool.
Step 2
Prepare the Vegetables:
Roast or sauté mushrooms in a bit of olive oil, salt, and pepper until golden and tender. Set aside to cool slightly.
Finally, sauté the red onions until softened.
Step 3
Assemble the Salad:
Combine the romaine lettuce and baby spinach in a large bowl.
Add cucumber, cherry tomatoes, mushrooms, red onion, bacon, and shredded cheese.
Step 4
Make the Dressing:
Whisk together olive oil, lemon juice, Dijon mustard, vinegar, oregano, salt, and pepper.
Drizzle the dressing over the salad and toss gently. Top with toasted almonds, walnuts, or sunflower seeds for an extra crunch.
