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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cobb salad is normally so high in calories that it defeats the purpose of ordering a salad. So here's a little twist on the usual. Instead of a creamy dressing, this recipe uses a vinaigrette. For a gluten-free version, substitute a good gluten-free bread for the French bread. Ingredients:
1 1/2 cups (3/4-inch) cubed french bread |
cooking spray |
6 cups chopped hearts of romaine lettuce (about 2 hearts) |
1 cup chopped seeded plum tomato |
1/2 cup sliced green onions |
2 ounces crumbled blue cheese (about 1/2 cup) |
4 bacon slices, cooked and crumbled |
2 hard-cooked large eggs, chopped |
2 tablespoons white wine vinegar |
2 teaspoons dijon mustard |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon kosher salt |
3 tablespoons olive oil |
2 tablespoons finely minced shallots |
Directions:
1. Preheat oven to 400°.
2. Place bread cubes on a large rimmed baking sheet. Coat bread generously with cooking spray; toss. Bake at 400° for 10 minutes or until crisp and golden, stirring after 5 minutes. Cool completely.
3. Place lettuce and next 5 ingredients (through eggs) in a large bowl. Cover and chill, if desired.
4. Combine vinegar and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Stir in shallots. Pour dressing over salad mixture; toss gently. Top with croutons, and serve immediately.
5. Tip: Make it easy on yourself and hard-cook the eggs, cook the bacon, and make the vinaigrette ahead, so all you have to do before dinner is assemble!
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