Cobb Salad

Name: Cobb Salad
Yield: serves 4
Ingredients: 9 ounces (about 10 cups) sweet lettuce mix; 8 ounces grilled chicken breast, sliced; 1 large red heirloom tomato, cut into medium dice; 3 scallions (white and green parts), sliced thin on the diagonal; 1/2 ripe avocado, sliced thin; Salt and freshly ground black pepper; 1/4 cup real bacon bits, such as Hormel Real Bacon Bits; 1/2 cup crumbled reduced-fat blue cheese, such as Treasure Cove; 6 tablespoons Not So Basic Vinaigrette (page 204) or store-bought light oil and vinegar dressing, such as Ken’s Steak House Healthy Options Olive Oil & Vinegar

December 9, 2011

Cobb Salad gets its name from Robert Cobb, owner of the Brown Derby restaurant in Los Angeles and first cousin of baseball great Ty Cobb. The story goes that he was browsing through the refrigerator late one night, looking for a snack, and could only find bits and pieces of leftovers—which he chopped up and turned into a salad. The rest is history. Here’s a version of Cobb Salad that was put together with a little more thought—and a lot fewer calories.

Recipe notes

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