A Cobb Salad for a Healthy New Year

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In December we indulge, in January we get healthy! Lena Gladstone, Food Stylist and author of the blog, "Lena's Kitchen," stopped by to share her recipe for a vegetable-packed Cobb Salad.


  • 1 bell pepper, cut into cubes
  • 1 1/2 cup of baby tomatoes, cut in half
  • 1 1/2 cups English cucumber, cut into slices then quartered
  • 6 slices of bacon, cut into half inch pieces
  • 1/2 cup slices radishes
  • 1 large avocado cut into cubes
  • 1 1/2 cup frozen fire roasted corn, defrosted
  • 2 cooked chicken breasts, sliced
  • 1/4 cup chopped green onion for garnish
  • 4 hard boiled eggs



• 1 glass jar, which you will use to both make AND store the mayo. Make sure that you use A TALL AND NARROW JAR with an opening that’s just wide enough to accommodate your immersion blender. I like to use a 500ml (one pint)wide mouth Mason jar like the one in the pictures.

• An immersion blender. That’s the magic tool that’ll make your mayonnaise come together so easily. And yes, it must ABSOLUTELY be a stick blender. Nothing else will work.


  • One WHOLE large or extra-large fresh egg (apparently size does matter here. Make sure you use a large or extra large egg oryou might need to add an extra one)
  • 1 cup extra virgin olive oil
  • The juice of half a lemon or lime (about 2-3 teaspoons) or an equivalent quantity of vinegar. Any vinegar will do, but my favorite one to use is Apple Cider Vinegar.
  • A generous pinch of salt

About the oil, it’s VERY IMPORTANT THAT YOU USE LIGHT TASTING OLiVE OiL and NOT full flavor. The latter is way too strong for mayonnaise! You could, however, sub your favorite oil like avocado or a nut oil instead of the light tasting olive oil.

And what’s even better is you can flavor your mayo any way you like!

You could very well add a teaspoon of Dijon or grainy mustard, or minced garlic, or even horseradish. Why not?

Fresh herbs, such as thyme, rosemary or oregano, would be delicious as well. A pinch of cracked black pepper adds a little bit of a kick to it. Crushed chili peppers would add an even bigger kick!

Once you are done making the mayonnaise you can use it to make an easy and delicious dressing.


  • 1/2 cup homemade mayonnaise
  • 1 large lime, juiced
  • 2 garlic cloves (less if you don't like much garlic)
  • 1 tsp Dijon mustard
  • 1/4 cup cilantro

Use the immersion blender and blend all ingredients together in a mason jar. Pour into a nice serving dish and serve with your salad.