Modified Cobb Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Modified Cobb Salad calories by ingredient


Introduction

Taken from Shrimp Cobb Salad recipe (Cooking Light, May 2011 issue) and made vegetarian. Taken from Shrimp Cobb Salad recipe (Cooking Light, May 2011 issue) and made vegetarian.
Number of Servings: 4

Ingredients

    1/8 teaspoon salt
    2 1/2 tablespoons fresh lemon juice
    1 1/2 tablespoons extra-virgin olive oil
    1/2 teaspoon whole-grain Dijon mustard
    8 c. salad mix of your choice
    2 cups cherry tomatoes, quartered
    1 cup shredded carrots (about 2 carrots)
    1 cup frozen whole-kernel corn, thawed
    1 ripe peeled avocado, chopped
    1 cup black beans
    4 hard-boiled eggs
    4 tablespoons Bac 'Uns

Directions

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.