• Karri Anne Cameron

Cobb Salad


8 servings

Macros: 127 Calories 10gfat 2gcarbs 1gfibre 9gprotein 

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 tomatoes, 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.



#cobbsalad

#salad

#lunchidea

#sofilling

#teamange