The Eating Well Cobb Salad |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A healthier, more calorie and fat-friendly version of one of my favorite salads. It's from a magazine I subscribe to: Eating Well . As delicious as the original! Ingredients:
3 tablespoons white-wine vinegar |
2 tablespoons finely minced shallot |
1 tablespoon dijon mustard |
1/4 teaspoon kosher salt |
1 teaspoon freshly ground pepper |
3 tablespoons extra-virgin olive oil |
10 cups mixed salad-greens |
1/2 cup shredded cooked chicken breast (1 large breast half ) |
2 eggs; hard-boiled, peeled and chopped |
2 strips bacon, cooked and crumbled (i use turkey bacon as it is much lower in fat.) |
2 medium tomatoes, diced |
1 large cucumber, seeded and sliced |
1 avocado, diced |
1/2 cup crumbled blue cheese (optional) |
Directions:
1. Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad-greens in a large bowl. Add half of the dressing and toss to coat.
2. Divide salad-greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumbers, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining salad dressing.
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