Modified Cobb Salad
- Number of Servings: 4
Ingredients
1/8 teaspoon salt2 1/2 tablespoons fresh lemon juice1 1/2 tablespoons extra-virgin olive oil1/2 teaspoon whole-grain Dijon mustard8 c. salad mix of your choice2 cups cherry tomatoes, quartered1 cup shredded carrots (about 2 carrots)1 cup frozen whole-kernel corn, thawed1 ripe peeled avocado, chopped1 cup black beans4 hard-boiled eggs4 tablespoons Bac 'Uns
Combine 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
Mix grated carrot, chopped avocado, quartered grape tomato, black beans and corn. Serve 1/4 of this mixture on top of 2 c. salad mix and top with one egg, 1 tbsp. Bac 'Uns, and 1/4 of dressing.
Serving Size: 4 entree salad servings
Number of Servings: 4
Recipe submitted by SparkPeople user MLINDQUIS.
Mix grated carrot, chopped avocado, quartered grape tomato, black beans and corn. Serve 1/4 of this mixture on top of 2 c. salad mix and top with one egg, 1 tbsp. Bac 'Uns, and 1/4 of dressing.
Serving Size: 4 entree salad servings
Number of Servings: 4
Recipe submitted by SparkPeople user MLINDQUIS.
Nutritional Info Amount Per Serving
- Calories: 372.5
- Total Fat: 21.7 g
- Cholesterol: 212.0 mg
- Sodium: 346.8 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 13.4 g
- Protein: 16.9 g
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