Cobb Salad
Cobb Salad
In the 1920s, Bob Cobb was the manager of the Brown Derby Restaurant in Hollywood. He created the classic version of this hearty salad as a way to use leftovers. This recipe is a healthful adaptation that keeps calories, carbs, and fat in check.
SERVINGS: 6 (about 2-1/2 cup) servings
CARB GRAMS PER SERVING: 17
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Cobb Salad
Nutrition Facts Per Serving:
* Servings: 6 (about 2-1/2 cup) servings
* Calories 210
* Total Fat (g) 13
* Saturated Fat (g) 3
* Monounsaturated Fat (g) 4
* Polyunsaturated Fat (g) 2
* Cholesterol (mg) 113
* Sodium (mg) 351
* Carbohydrate (g) 17
* Total Sugar (g) 10
* Fiber (g) 7
* Protein (g) 8
* Vitamin C (DV%) 61
* Calcium (DV%) 8
* Iron (DV%) 11
Diabetic Exchanges
* Vegetables (d.e.) 2.5
* Medium-fat Meat (d.e.) .5
* Fat (d.e.) 2
1 pound assorted fresh beets without tops (4 medium)
8 cups torn romaine lettuce
1-1/2 cups red, yellow, and/or green pear or cherry tomatoes, halved
3 hard-cooked eggs, peeled and coarsely chopped
1 avocado, halved, pitted, peeled, and chopped
2 slices turkey bacon, cooked and crumbled
2 tablespoons crumbled blue cheese
1/2 cup bottled light Italian salad dressing or desired light salad dressing
1. Preheat oven to 400°F. Scrub beets. Trim off stem and root ends from beets. Wrap each beet in foil and place on a baking sheet. Bake for 45 to 60 minutes or until you can easily pierce the beets with a knife. Cool about 20 minutes or until cool enough to handle. Peel and cut beets into 1-inch pieces.
2. On a large platter, arrange lettuce, tomatoes, eggs, avocado, bacon, blue cheese, and beets. Drizzle with salad dressing. Makes 6 (about 2-1/2 cup) servings.
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