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Cobb Salad
Yield:
8
servings
Course:
Lunch, Side Dish
Cuisine:
American
Ingredients
2
cups
shredded romaine lettuce
1/2
head of Boston lettuce
(or Iceberg, coarsely chopped)
2
hard-boiled large eggs
(separated, whites and yolks finely chopped)
5
slices
of bacon
(cooked and crumbled)
1
ripe hass avocado
(cut into 1/2-inch pieces)
6
oz
chicken breast
(cooked and diced)
2 to
matoes
(finely chopped)
1/2
cup
crumbled blue cheese reduced fat
Red Wine Tomato Vinaigrette
1
medium ripe tomato
1
clove
crushed garlic
1
tbsp
red wine vinegar
3
tbsp
extra virgin olive oil
1
tsp
dijon mustard
1
tbsp
lemon juice
2
tbsp
water
1/2
tsp
oregano
salt and fresh pepper to taste
1
tbsp
minced shallot
Instructions
For the Red Wine Tomato Vinaigrette:
Chop tomato in food processor.
Add crushed garlic, vinegar, lemon juice, water, dijon mustard, oregano, salt and pepper.
Pulse a few times until smooth.
Add chopped shallot and mix to blend.
Set aside to allow the flavors to blend well.
For the Salad:
Arrange chopped lettuce on the bottom of a large platter.
Layer the chicken, bacon, tomato, egg and avocado in neat rows over the greens.
Top with this tomato vinaigrette.
Nutrition
Serving:
1
/8
,
Calories:
172
kcal
,
Carbohydrates:
4
g
,
Protein:
11.1
g
,
Fat:
12.4
g
,
Saturated Fat:
3.1
g
,
Cholesterol:
69.7
mg
,
Sodium:
244.9
mg
,
Fiber:
2
g
,
Sugar:
1.4
g
- WW Points:
4