Cobb salad dressing tastes great on any low carb salad. Oil and vinegar based, this dressing recipe makes a nice vinaigrette for veggies, or a marinade for chicken, too.
It’s been a hot California summer. One of those years where you run your errands in the evening because it’s just too hot to leave the house in the afternoon. And turning on the oven? Fugetaboutit! It’s time to pull out the “summer oven” (toaster oven).
Luckily, we are a family of salad eaters. We enjoy salads all year, but especially during hot weather. We currently love Amish Broccoli Cauliflower Salad with its tangy cheddar cheese and creamy dressing. Crisp BLAT Salads or Curried Chicken Salads also hit the spot but a great Chicken Cobb Salad is one of our all-time family favorites!
To us, Cobb salad is KING! It’s a great low carb meal full of protein, low carb veggies, cheese and an oil and vinegar based dressing. The dressing is naturally low carb and has an acidic bite that plays nicely against the bacon, egg and cheese usually found in a Cobb salad. (BTW, my kids don’t like blue cheese so I subbed cheddar.)
How To Make Cobb Salad Dressing
Cobb salad dressing is easy to make. It starts with an oil and vinegar base with a little lemon for brightness. Worcestershire sauce, Dijon mustard and garlic add flavor while a hint of sugar tempers acidity and rounds out flavors.
You can whisk the dressing together or shake it in a jar, but I prefer to use an immersion blender to emulsify the ingredients. This results in a nice thick creamy dressing.
Cobb Salad Dressing Variations
There are many variations for Cobb salad dressing. Some people use avocado and water to replace the oil, and add a little cumin and cayenne for a Mexican flavor. Other recipes call for balsamic vinegar instead of red wine vinegar or use more mustard in the dressing.
Sometimes, restaurants serve their Cobb salad with ranch or blue cheese dressing. I often serve our Cobb salad with a quick and dirty mayonnaise based dressing which includes white vinegar and a little sweetener. It’s the same dressing I use on my raw broccoli salad.
Low Carb Cobb Salad Dressing is 1 net carb per serving.
Cobb Salad Dressing Recipe
- 3/4 cup salad oil (I used 1/2 avocado oil and 1/2 MCT oil)
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 tbsp water
- 2 cloves garlic
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 tsp Sukrin :1 (Swerve Granulated or sugar)
- 1/2 tsp salt
- 1/4 tsp pepper
Making a Salad Dressing With an Immersion Blender:
- Add all of the ingredients to a jar and blend until thick and emulsified.
Jar Method for Salad Dressing:
- Mince the garlic then combine all ingredients in a jar. Shake vigorously before dressing the salad.
Whisking by Hand:
- Mince the garlic, sprinkle with a little salt and by angling the knife, work the garlic and salt together against the cutting board until it forms a paste. Place the garlic paste, Worcestershire sauce, and mustard in a bowl and whisk together. Add either the lemon juice or vinegar and whisk again.
- Begin adding the oil, a few drops at a time, and whisk until completely incorporated before adding any more. This process takes a long time. As the dressing begins to emulsify, you can add the oil a little faster.
- When you've added 1/2 of the oil, add another tbsp of vinegar or lemon juice. Continue slowly adding 1/2 of the remaining oil, waiting until completely incorporated before adding more. Then, add the remaining vinegar or lemon juice. Finish-up by adding the last of the oil in a thin stream while whisking and then the remainder of the ingredients.
- Taste to adjust acidity. Add a little more water to dilute the acidity or a little more sweetener to balance or even out the over all flavor.
- Refrigerate any leftover dressing. Makes about 1 cup with a serving size of approximately 3 tablespoons.