This spring salad is totally what I’m eating for dinner right now! I wanted to do a different take on the cobb salad and a more seasonal version that included all the yummy veggies I got from Agricultural Connections.

Vegetables that bridge winter and spring, such as beets, red spring onions, and asparagus. Here, instead of the traditionally used bacon, I wrapped the asparagus with prosciutto and blasted it under the broiler for a couple minutes. The salad greens get a spring twist too: spinach, green leaf, and chopped raw bok choy make the perfect bed for the array of veggies on top.

spring cobb salad

Did you know that you can eat bok choy raw? Bok choy is actually perfect in a salad with its crunchy stalks with soft, tender leaves. I may just be eating it raw all season! 

I got my eggs from a friend… aren’t they just the most beautiful colors you’ve ever seen? 

spring cobb salad with local eggs

Spring Cobb Salad
Serves 4
A spring version of the traditional cobb salad!
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  1. 8-10 Asparagus Spears
  2. Olive oil
  3. Salt
  4. Pepper
  5. 4 oz prosciutto, sliced lengthwise
  6. 4 large handfuls assorted salad greens (washed and chopped) such as spinach, green leaf, and bok choy
  7. ½ cup sliced red spring onion
  8. 1 avocado, sliced
  9. 3 beets, roasted, peeled and cut into cubes
  10. 2 hard-boiled local eggs, quartered
  11. 1/4 cup shredded Colby jack cheese
  12. Lemon Dill Vinaigrette (recipe follows)
  13. Bread for serving (optional)
Lemon Dill Vinaigrette
  1. 1-2 tablespoons chopped red spring onion
  2. 1 teaspoon dijon mustard
  3. 2 teaspoons local honey
  4. ¾ teaspoon kosher salt
  5. Freshly ground pepper to taste
  6. Dash of Worcestershire sauce
  7. 2 tablespoons red wine vinegar
  8. 4 tablespoons fresh lemon juice
  9. ¾ cup olive oil
  10. 3 tablespoons fresh dill, chopped
For the dressing
  1. Combine the onion, mustard, honey, salt, pepper, Worcestershire sauce, vinegar and lemon juice in a blender. Pulse a few times, then add turn on and add the olive oil in steady stream. Taste the dressing and add more salt, pepper, honey or lemon juice to taste. Stir in the fresh dill. Set aside while you make the salads.
For the salads
  1. Make the prosciutto wrapped asparagus: preheat your broiler to high and place the asparagus spears on a large baking sheet. Toss with a drizzle of olive oil and season with salt and pepper. With a half slice of prosciutto, wrap the asparagus starting just under the scaled tip, and continue down in a spiral.
  2. Broil 3-4 minutes, then flip the asparagus over on the sheet and broil for another 3 minutes until golden brown and crispy. Set aside while you assemble the salads.
  3. In each salad bowl, place a large handful of the mixed greens. On top of the greens, lay the sliced onion, sliced avocado, cubed beets, shredded cheese, and add two egg quarters. Place two asparagus spears on top and drizzle with 1-2 tablespoons of the vinaigrette. Serve with bread or toast if desired.
  1. Dressing can be made a week ahead and stored in the fridge. It's great on any spring salad!
Pickle Jar Studios | Design, Food, Photography
This post was created in collaboration with Agricultural Connections. All words and images were created by Pickle Jar Studios. Try one of their produce boxes this week! 

And hey, Elizabeth, owner of Agricultural Connections, was on the Tough Cookie Podcast! Check out her episode here