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mexican cobb salad with southwest salad dressing

Make this delicious Mexican cobb salad with southwest salad dressing. We also share the numbers on cobb salad calories, why is it called a cobb salad and how to make a vegetarian cobb salad.
Mexican Cobb Salad, Southwest Salad Dressing
 
Even though this Mexican Cobb Salad would make a great side dish we are rocking it as a main dish today.   They say you eat with your eyes first so by laying all the toppings in strips it turns it into a rainbow of gorgeous colors.  We serve it with a homemade southwest salad dressing on the side so you can control the amount of your cobb salad calories.  
 
why is i called a cobb salad, cobb salad calories, vegetarian cobb salad
 
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We had the idea of a cobb salad with lettuce topped with layers of several different vegetables and proteins so everyone could serve themselves. That way our picky eaters could pick and choose for themselves from a combination of healthy toppings and gorgeous vegetables.   Our version of this salad has a Mexican flair with roasted green chile, pepper jack cheese and a few spicy chipotle chilies in the dressing.  We hope you enjoy.
 

Why is it called a cobb salad

I have always been curious about how this salad got its name and why it is called a cobb salad.  With a little bit of research, I have learned that it is named for the owner of the Hollywood Brown Derby restaurant, Robert Howard Cobb.  Two stories come out of this, one is the owner had not eaten and piled on all the leftovers from the kitchen on a bed of lettuce along with bacon.  The other is that the chef invented the salad and named it in honor of the owner.  Either way, it is a classic except today when we made a few changes to make it more of a Mexican Cobb Salad by adding Monterey jack cheese and green chile. 

 

cobb salad calories

The calories would vary from salad to salad.  But ours along with the southwest salad dressing would be about 543 calories per serving.  This recipe serves about 8 people.  You could cut down on the calories by adding low-fat cheese, milk, and sour cream.  
 
 

How to turn this into a vegetarian cobb salad

It would be very easy to use our recipe and produce a delicious vegetarian cobb salad.  First, leave off the bacon and then check to see if your choice of Monterey Jack cheese contains animal rennet (enzymes).  There are several kinds of cheese on the market that are vegetarian and would complete this Mexican Cobb Salad perfectly.   And in making our southwest salad dressing they two items you need to be aware of are milk and sour cream, find brands that are acceptable, ones that do not contain gelatin.   Also, most mayonnaise is vegetarian but be sure and check your labels. 
 

How to make a Mexican Cobb Salad:

Scroll down for the printable recipe. 
Ingredients:

For the Dressing

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 cloves of garlic, crushed
  • 1-2 chipotles in adobo sauce
  • 2 Tablespoons lime juice
  • 1/3 cup of buttermilk or milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the Salad
  • 8 oz bag of Salad greens
  • 8 oz of Jack Cheese, cut into 1/2 inch cubes
  • 10 oz package of grape tomatoes
  • 4 oz can- chopped green chile
  • 15 oz can of black beans, drained and rinsed
  • 15 oz can of whole corn, drained
  • 8 slices of cooked crisp bacon, chopped
  • 1 avocado, cut into small cubes
  • 1/2 Red bell pepper, cut into bite-size pieces
  • Tortilla Chips, optional
 
Directions:

 

For the Dressing:
  • In a blender or food processor, add all the ingredients. Blend well (May add more buttermilk if needed to bring to the desired consistency)
  • Cover and chill in the fridge until ready to serve. NOTE:  The dressing is even better if it is made and stored in the fridge overnight for the flavors to marry.

For the Salad

  • Cook and chop the bacon, cube the cheese and chop the red bell pepper and slice up the avocados.
  • Drain the corn and the black beans. Black black beans in a colander and rinse very well and allow to drain. 
  • Place chopped lettuce greens in a large salad bowl
  • Arrange all the toppings in rolls on top of the lettuce. 
  • Serve with the dressing on the side.   
 

If you enjoyed this Mexican Cobb Salad then see these:

 

Click HERE to save this Mexican Cobb Salad salad to Pinterest

 

Print Recipe
5 from 3 votes

Mexican cobb salad with southwest salad dressing

Make this delicious Mexican cobb salad with southwest salad dressing. We also share the numbers on cobb salad calories, why is it called a cobb salad and how to make a vegetarian cobb salad.
Prep Time20 mins
Total Time20 mins
Course: Main Course, Salad
Cuisine: American, Mexican
Keyword: Mexican cobb salad, southwest salad dressing
Servings: 8
Calories: 1066kcal
Author: Evelyn

Ingredients

For the Dressing

For the Salad

  • 8 oz bag Salad greens
  • 8 oz Pepper Jack Cheese cut into 1/2 inch cubes
  • 10 oz package grape tomatoes
  • 4 oz chopped green chile
  • 15 oz can black beans drained and rinsed
  • 15 oz can whole corn drained
  • 8 slices cooked crisp bacon chopped
  • 1 avocado cut into small cubes
  • 1/2 Red bell pepper cut into bite-size pieces
  • Tortilla Chips optional

Instructions

For the Dressing

  • In a blender or food processor, add all the dressing ingredients and blend well (May add more buttermilk if needed to bring to the desired consistency)
  • Cover and chill in the fridge until ready to serve. NOTE: The dressing is even better if it is made and stored in the fridge overnight for the flavors to marry.

For the Salad

  • Cook and chop the bacon, cube the cheese and chop the red bell pepper and slice up the avocados.
  • Drain the corn and the black beans. Black black beans in a colander and rinse very well and allow to drain.
  • Place chopped lettuce greens in a large salad bowl
  • Arrange all the toppings in rows on top of the lettuce.
  • Serve with the dressing on the side.

Nutrition

Calories: 1066kcal | Carbohydrates: 134g | Protein: 50g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 551mg | Potassium: 2777mg | Fiber: 47g | Sugar: 11g | Vitamin A: 4108IU | Vitamin C: 82mg | Calcium: 219mg | Iron: 12mg


 
 

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Recipe Rating




Carole

Tuesday 26th of September 2017

Hi Evelyn, this would fit perfectly in our menu. Such beautiful presentation.

Amber

Tuesday 19th of September 2017

This salad was amazing! Especially the dressing. thanks for sharing