Yield: 8 servings

Cobb Salad

Course: Lunch, Side Dish
Cuisine: American


  • 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


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.


Serving: 1/8, Calories: 172kcal, Carbohydrates: 4g, Protein: 11.1g, Fat: 12.4g, Saturated Fat: 3.1g, Cholesterol: 69.7mg, Sodium: 244.9mg, Fiber: 2g, Sugar: 1.4g
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 4
Points +: 4