Cobb Salad Recipe - Cooking Index
Cobb Salad Recipe - Cooking Index
The original version of this salad is a good example of how fat-laden toppings can transform a healthy salad into something that's not good for you. Slim down this California classic by modifying the toppings and using a lighter dressing. You can choose virtually any fat-free or reduced-fat commercial dressing, but more authentic choices include Dijon and Tarragon Dressing, Creamy Pesto Dressing or Creamy Blue Cheese Dressing.
Type: Low Fat| 8 cups | 1896ml | Torn romaine lettuce |
| 1 | Chicory (curly endive) - finely chopped | |
| 12 oz | 340g | Cooked turkey breast - cut bite-size |
| 1/2 cup | 73g / 2.6oz | Crumbled blue cheese |
| 1/4 cup | 36g / 1.3oz | Fat-free cottage cheese |
| 1 cup | 62g / 2.2oz | Tomato - chopped, (optional) (large) |
| 1/2 | Green or sweet red pepper - chopped | |
| 1/2 | Yellow pepper - chopped | |
| 1 | Red onion - chopped (small) | |
| 4 | Hard-cooked egg whites - coarsely chopped | |
| 4 | Turkey bacon - cooked, drained, | |
| And crumbled | ||
| 1 cup | 237ml | Fat-free or reduced-fat salad dressing |
In a large bowl, combine the romaine and chicory. Divide the mixture among four salad plates. Top each with the turkey, mounding it in the center of the romaine mixture.
In a small bowl, use a fork to stir together the blue cheese and cottage cheese. Mound the cheese mixture on top of the romaine near the turkey. Then attractively arrange small mounds of the tomatoes (if desired), peppers, onions and egg whites on top of the romaine. Sprinkle with turkey bacon. Serve with desired dressing.
This recipe yields 4 main-dish salads.
Nutritional Information Per Serving: Calories: 304; Fat: 9 grams (27% of calories); Cholesterol: 80 milligrams; Sodium: __ milligrams; Fiber (grams) 6.5.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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