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–+ servings

Classic Cobb Salad In A Jar

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A classic Cobb salad layered in a jar with a creamy homemade herb dressing for portable, meal-prep lunches. Dressing goes in first, hearty vegetables next, and delicate greens on top — so everything stays crisp until you shake and eat. The whole assembly takes about 20 minutes and keeps well in the fridge for up to three days.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Herb Dressing
  • 1/4 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 1/2 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp dried parsley
  • 1/4 tsp dried basil
For the Salad Layers
  • 1/2 cup cucumber diced into 1/2-inch pieces
  • 1/2 cup cherry tomatoes halved
  • 2 eggs hard-boiled and chopped
  • 1/4 cup scallions thinly sliced
  • 1/3 cup blue cheese crumbled
  • 1/2 cup avocado diced
  • 4 cups romaine lettuce chopped into bite-sized pieces
  • 4 slices cooked bacon crumbled

Equipment

  • Mason jars with lids (wide-mouth recommended)
  • Mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife

Method
 

  1. Combine the Greek yogurt, mayonnaise, lemon juice, and Dijon mustard in a bowl and whisk until completely smooth. Add the black pepper, salt, onion powder, garlic powder, dried parsley, and dried basil, then stir until all the spices are evenly blended with no lumps. Set the dressing aside — it will sit at the bottom of each jar and keep the vegetables crisp during storage.
  2. If the eggs aren't already hard-boiled, cook and chop them into bite-sized pieces. Prepare the remaining toppings: dice the cucumber into 1/2-inch pieces, halve the cherry tomatoes, thinly slice the scallions, crumble the bacon, and crumble the blue cheese. Chop the romaine into bite-sized pieces. Dice the avocado last, just before layering, to prevent browning.
  3. Divide the dressing evenly between two mason jars (roughly 1/4 cup per jar), spreading it across the bottom. Layer the remaining ingredients on top in the following order: cucumber, cherry tomatoes, hard-boiled eggs, scallions, blue cheese, and avocado. Keeping the sturdier vegetables closest to the dressing prevents them from becoming soggy, while the more delicate ingredients stay protected higher up.
  4. Top each jar with the chopped romaine lettuce and crumbled bacon, pressing them down gently so the lid fits securely. Screw the lids on tightly and refrigerate. When ready to eat, shake each jar vigorously for 20–30 seconds to distribute the dressing throughout all the layers, then pour into a bowl or eat straight from the jar. Jars stay fresh for up to 3 days when properly sealed.

Notes

Use wide-mouth mason jars if possible — the extra opening makes layering much easier and shaking more effective. Dice the avocado last and layer it just below the lettuce to minimize browning; a squeeze of extra lemon juice on the avocado slows oxidation further if you're planning ahead. You can swap blue cheese for feta or goat cheese for a milder flavor, and a simple ranch or vinaigrette can replace the homemade dressing in a pinch. These jars keep well in the refrigerator for up to 3 days; if making a large batch, consider adding fresh avocado each day rather than storing it in the jar from the start. Do not freeze — the lettuce, tomatoes, and avocado all lose their texture once thawed.

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