Sunday Dinner: Easter leftovers for a Cobb salad recipe

What’s one of the great things about holiday meals? Leftovers! This recipe for a classic Cobb salad uses many ingredients you likely have on hand after Easter brunch or lunch.

Chopped cobb salad

Classic Cobb

A little background into the origins of the famous Cobb salad, made of leftovers: One late night in 1937, LA’s famous Brown Derby Restaurant owner Bob Cobb and Sid Grauman, the owner of Grauman’s Chinese Theater, were looking for a snack. Cobb took leftovers from the refrigerator – a little of this and that – and mixed them into a tasty salad loaded with goodies. The next day, Grauman, who had stopped by the restaurant, asked for a “Cobb salad.” The rest is history!

EggCelebrate leftovers!

This classic Cobb salad recipe is perfect for Sunday dinner, after the Easter holiday brunch or lunch. You’ll use up some leftovers, and this salad won’t weigh you down after a day of eating delightful dishes and Easter goodies!

What you can do with leftover Easter candy

Are you looking for something to do with the leftover Easter candy in your house, too? SheKnows has quite a few ideas! Think of it this way: Instead of your kids snacking on the Easter candy all day, you can combine it into a dessert that they get once after dinner, if you see fit. Take a look at some fun SheKnows suggestions and recipes.

Classic Cobb salad recipe

Serves 6


For the dressing:

  • 3?4 cup canola oil
  • 1?4 cup extra virgin olive oil
  • 1?4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 3?4 teaspoon dry mustard
  • 1?2 teaspoon Worcestershire sauce
  • 1?4 teaspoon sugar
  • 1 clove garlic, minced
  • Sea salt and freshly ground black pepper

For the salad:

  • 1?2 head iceberg lettuce, cored and shredded
  • 1?2 head romaine lettuce, chopped
  • 1?2 bunch watercress, stems trimmed, chopped
  • 2-4 ounces blue cheese, crumbled
  • 4 strips cooked bacon, roughly chopped
  • 4 hard-boiled eggs, peeled and cut into 1?2-inch cubes
  • 2 medium tomatoes, peeled, seeded and cut into 1?2-inch cubes
  • 2-3 cups cooked ham, diced into 1/2-inch cubes
  • 1 avocado, peeled, pitted and cut into 1?2-inch cubes
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons minced chives


  1. For the salad, place the iceberg lettuce, romaine and watercress onto a serving platter. Add the crumbled blue cheese, bacon, eggs, tomatoes, ham and avocado on top of the lettuce mixture and arrange into neat rows.
  2. For the dressing, mix the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire sauce, sugar, garlic and a few pinches of salt and pepper into a blender and process until smooth.
  3. Drizzle the salad with the dressing and then season with salt and pepper and the minced chives. Serve immediately.

The holidays are a fun time to share special foods and memories. How great to be able to use leftovers to make a delicious follow-up meal recipe (and dessert)!

More Sunday Dinner recipes

Quick avocado sandwich wraps
Pasta with low-fat walnut pesto
Mediterranean tuna salad in radicchio bowls