Salads · American · 15 min
Honey Mustard Cobb Salad with Tomato, Avocado, Bacon, Egg & Feta
- 15 min
- 2–6 servings
- 707 kcal / serving
This sturdy weeknight salad blends crisp romaine with creamy avocado and rich feta, balanced by tangy honey mustard dressing. The mix of textures and proteins makes it satisfying without long prep.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 4 slicesbacon
- ½ (4 oz) pkgcrumbled feta cheese
- ½ pintgrape tomatoes
- 2hard-cooked eggs, peeled
- ¼ cuphoney mustard dressing
- 2 heartsromaine hearts
- avocados
Cookware
chef's knife · colander · cutting board · measuring cups · nonstick skillet · slotted spoon · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1avocado
- ½ pintgrape tomatoes
- 2 heartsromaine hearts
- avocados
Meat & seafood
- 4 slicesbacon
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- 2hard-cooked eggs, peeled
Sauces, oils & condiments
- ¼ cuphoney mustard dressing
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| bacon | 4 slices | 8 slices | 12 slices |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| hard-cooked eggs, peeled | 2 | 4 | 6 |
| honey mustard dressing | ¼ cup | ½ cup | ¾ cup |
| romaine hearts | 2 hearts | 4 hearts | 6 hearts |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Heat a skillet over medium-high heat.
- 2. Dice the bacon into small pieces while the skillet heats.
- 3. Add the bacon to the hot skillet and cook until crispy, 4–5 minutes, stirring occasionally. Remove with a slotted spoon to a paper towel–lined plate and set aside.
- 4. Rinse and dry all produce.
- 5. Roughly chop the hard-cooked eggs on a clean plate.
- 6. Halve the grape tomatoes lengthwise and place them with the eggs.
- 7. Halve and pit the avocado, scoop out the flesh, and dice it; add to the plate.
- 8. Tear or chop the romaine into bite-sized pieces.
- 9. To assemble, divide the lettuce between plates, then top with the tomato, avocado, bacon, eggs, and feta. Drizzle with the honey mustard dressing.
- 10. Serve immediately and enjoy the fresh, textured salad.
Two tips
- Leftovers keep well in the fridge for a day; store each component separately to preserve texture.
- If you want a lighter option, crumble feta over each serving just before eating or use any remaining avocado portions as a topping.
Nutrition per serving
- Calories
- 707 kcal
- Protein
- 21 g
- Carbs
- 24 g
- Fat
- 60 g
- Fiber
- 10 g
- Sodium
- 857 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.