LIGHTER COBB SALAD

Lighter Cobb Salad image

Yield serves 4

Number Of Ingredients 11

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4 large eggs
3 slices bacon (3 ounces)
1 cup low-fat buttermilk
1/4 cup light mayonnaise
1 tablespoon red-wine vinegar
1/2 cup crumbled blue cheese (2 ounces)
Coarse salt
2 heads Boston lettuce (about 1 pound total), torn into bite-size pieces
6 ounces deli turkey, diced
4 plum tomatoes, halved, seeded, and diced
1 avocado, halved lengthwise, pitted, peeled, and diced

Steps:

Place eggs in a medium saucepan; add cold water to cover by 1 inch, and bring to a boil. Cover pan; remove from heat. Let stand 12 minutes, then drain and rinse under cool water. Let cool completely. (Unpeeled eggs can be refrigerated up to 4 days.) Peel under running water. Separate yolks and reserve for another use. Cut egg whites into 1/2-inch pieces.
Meanwhile, in a medium skillet, cook bacon over medium heat, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain. Break into bite-size pieces.
In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season dressing with salt.
Place lettuce in a large bowl; arrange egg whites, bacon, turkey, tomatoes, and avocado on top. Serve salad with dressing alongside.
nutrition information
(Per Serving)
Calories: 295
Fat: 18.8g (5.6g Saturated Fat)
Protein: 19.5g
Carbohydrates: 14.3g
Fiber: 4.6g