Midwest-Style Cobb Salad | Midwest Living

Midwest-Style Cobb Salad

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Midwest-Style Cobb Salad

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  • Makes: 6 servings
  • Yield: 6 main-dish servings
  • Prep 35 mins
  • Marinate 6 hrs

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To give this classic main-dish salad a Heartland twist, we used steak instead of chicken and Maytag blue cheese instead of Roquefort.


  • 1 pound boneless beef sirloin steak, cut 1 inch thick
  • 3 tablespoons salad oil
  • 3 tablespoons white balsamic or white wine vinegar
  • 2 teaspoons Dijon-style mustard
  • 1 teaspoon dried oregano, crushed
  • 6 cups shredded Boston or Bibb lettuce (1 8-ounce head)
  • 1 1/2 cups chopped, seeded tomatoes (2 medium)
  • 3/4 cup crumbled Maytag Blue cheese or other blue cheese (3 ounces)
  • 6 slices bacon, crisp-cooked, drained and crumbled
  • 3 hard-cooked eggs, coarsely chopped
  • 1/2 small cantaloupe, cut into thin wedges or 1 medium avocado, seeded, peeled and cut into wedges
  • Vinaigrette (see recipe below)


  1. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 12 to 15 minutes for medium doneness, turning once. Cool slightly and cut into thin slices. Place steak slices in a plastic bag or medium glass or ceramic bowl; set aside.
  2. For marinade, in a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover; shake well. Pour marinade over steak slices; seal bag or cover bowl. Marinate in refrigerator for 6 hours or overnight, turning bag or stirring occasionally. Drain off any excess marinade.
  3. To serve, arrange shredded lettuce on 6 chilled salad plates. Evenly divide steak slices, tomatoes, cheese, bacon, and eggs among the plates; arrange ingredients in a star shape on top of the lettuce. Top each salad with 2 cantaloupe wedges. Drizzle the Vinaigrette over salad. Pass remaining Vinaigrette. Makes 6 main-dish servings.



  • 1/3 cup white balsamic or white wine vinegar;
  • 1 teaspoon Dijon-style mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup olive oil


  1. In a small bowl, combine white balsamic or white wine vinegar,Dijon-style mustard, garlic, sugar, salt, and ground black pepper. Using a wire whisk, in a slow, steady stream, whisking constantly, add olive oil. Makes about 2/3 cup.

Nutrition Facts

(Midwest-Style Cobb Salad)

Servings Per Recipe 6, Monosaturated fat (g) 17, sat. fat (g) 8, fiber (g) 2, cal. (kcal) 461, sodium (mg) 573, pro. (g) 26, carb. (g) 15, calcium (mg) 131, vit. A (IU) 2478, Fat, total (g) 32, iron (mg) 3, chol. (mg) 159, vit. C (mg) 32

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