Just because something is called a “salad” doesn’t make it good for you. For example, a Cobb Salad at one popular family-style chain packs in over 1000 calories and 85 grams of fat! This recipe for the classic Cobb swaps out full-fat ingredients for a salad both your taste-buds and waistline can enjoy.
INGREDIENTS (serves 8):
- 3 tablespoons white-wine vinegar
- 2 tablespoons finely minced shallot
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- 1 teaspoon pepper
- ¼ cup nonfat Greek yogurt
- 1 tablespoon water
- 4 slices turkey bacon
- 8 cups (about 2 heads) romaine lettuce, thinly sliced
- Whisk together the vinegar, shallots, mustard, and pepper. Blend with the yogurt and add a tablespoon of water, and whisk until smooth. Set aside.
- Cook the turkey bacon according to package directions, stirring frequently until crisp. Remove from heat and let cool, then chop into 3/4 –inch pieces. Set aside.
- Arrange lettuce on a large platter. Scatter bacon on top of lettuce, followed by chicken, tomatoes, eggs, cucumber, avocado, and lo-fat bleu cheese. Drizzle with dressing or serve on the side.
Tips: To poach the chicken, place the boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water, cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
THE F-FACTOR DIET NUTRITIONAL CONTENT FOR JOURNALING: 0 g carbohydrate, 7 g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING: 263 calories, 14 g carbohydrate, 7 g fiber, 17 g protein, 14 g total fat, 3 g sat. fat, 288 mg sodium
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