This is my healthier take on a Cobb salad. If you’ve noticed. I don’t eat bacon often and when I do, it’s usually turkey bacon. It’s a little healthier and just as tasty! I also like to use different cuts of pork, like I did here with the pork loin because it adds a different layer of complexity. Add in any veggies and the eggs from your fridge, top it with a vinaigrette and you have one amazing dinner!
Pulled Pork Cobb Salad
- Salad greens (I used spinach and arugula) to fill a medium salad bowl
- 2 vine ripened tomatoes, seeds removed and chopped
- 6 hard boiled eggs, chopped
- 1 sweet potato, roasted, peeled and chopped
- 1 cup of grilled corn kernels (about 2 ears)
- 1 cup pulled pork, cooked
- 2 tablespoons vinegarette (see my earlier recipe)
- Soak corn ears in water for 20 minutes.
- While corn is soaking, preheat oven to 400 degrees. Pierce sweet potato and place in oven for one hour. Once a knife slides through it easily, remove, and let cool. When cooled, peel, chop and set aside.
- While the potato is baking, remove corn from water and grill in husk for 20 minutes at 350 degrees. Remove from grill and let cool before peeling. Take a sharp knife and slowly remove the kernels by sliding a knife down the vertical ear over an upside bowl (the bowl will hold the corn and catch the kernels as you remove them).
- While the potato and corn are cooking, place eggs in cold water and bring to a boil. Once boiling, set a timer for 6-7 minutes. Remove and place in a bowl of ice water to stop the cooking. Once cool, peel and chop the eggs. Set aside.
- To assemble the salad, place greens in a bowl and fill almost to the top. Then, layer in chopped tomatoes, chopped eggs, chopped sweet potato, corn kernels and pork. Drizzle vinegarette over salad, and serve immediately. Enjoy!