The EatingWell Cobb Salad
Healthy and hearty, fresh and springy, classic and enduring…
The EatingWell Cobb Salad
Makes 4 servings
(My changes are in parentheses)
Dressing:
3 T white-wine vinegar
2 T finely minced shallot
1 T Dijon mustard
1/4 t salt
black pepper to taste
3 T extra virgin olive oil
Salad:
10 cups mixed salad greens (I used romaine and spinach, both coarsely chopped)
1/2 pound shredded cooked chicken breast (I used Trader Joe’s Just Chicken)
2 eggs hard-boiled, peeled and chopped
2 strips bacon, cooked and crumbled (I omitted this)
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
1/2 cup blue cheese (I used this cool new mix of cheddar and blue cheese mix from TJ’s)
1. Whisk vinegar, shallot, mustard, salt, and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2. Divide the salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese on top of the lettuce. Drizzle the salads with the remaining dressing.
Sounds yummy and completely South Beach Diet approved!
Comment by kalyn — April 26, 2006 @ 3:57 pm
Every Cobb salad I’ve had alwas has managed some sort of cured-pork addition, so I was a bit surprised that you totally omitted the bacon.
If you’re just not down with pork, a little bit of diced turkey ham probably would’ve fit in as an acceptable substitute. If you’re concerned about the bacon, consider splurging a bit next time and add in a little prosciutto instead.
The saltiness of the meat is going to help round out the flavor in a way that the blue cheese won’t (the next big sodium contributor). With the exception of the 1/4 teaspoon of salt that went into the dressing, this is a component that seems to be missing here a little, and the idea is to keep things in balance. The point of salt, as I’ve always heard it, is not to make things taste like they’ve been soaking in the briny deep, but to accentuate the flavors that already exist.
But hey, here’s another idea if you’re really against adding any more meat to this salad: consider a healthy pinch of salt tossed in with the diced tomatoes.
Just my two cents.
-transiit
Comment by transiit — April 26, 2006 @ 10:19 pm
Yeah, you forgot the bacon. Supwidat?
Comment by Amy — May 4, 2006 @ 10:32 pm
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