(Mr.) Cobb School Lunch Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
Dietitian’s Tip: When cleaning up after dinner you may wonder why keep a few slices of beet root or avocado or one small piece of meat? Now you have a reason and Mr. Cobb would be proud. Use up those leftovers folks. Keep a container in your fridge for all the little bits that will go into a Cobb salad and aim to use them up in 2-3 days.

Kids Cook!*Tell the story about Mr. Cobb to your kids and ask them to create their own version of a salad named after themselves (of course!) with any combination of cheese, vegetables, protein, and plenty of greens.
  • 4 cups (1 L) lettuce leaves, washed and torn
  • 4 hard-cooked eggs, sliced
  • 1 cup (250 mL) cooked chickpeas (or any other lean protein)
  • 1 cup (250 mL) diced peppers (or any vegetables on hand)
  • ½ cup (125 mL) diced hard cheese
  • Homemade vinaigrette. Get your kids to make it! Try this easy DIY vinaigrette from the kind folks at Canola Eat Well.
  1. Portion out the lettuce into 4 containers, top with sliced eggs, chickpeas, peppers and cheese. Seal and store in the fridge. Pack up the vinaigrette separately.
* These ideas are meant as a guide only. You know best what your child can safely manage. Make sure your child understands the rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at http://yummylunchclub.ca/mr-cobb-school-lunch-salad/