Now, I know a Cobb Salad is in no way, shape, or form healthy. But I really don’t care much for salads. However, this one I like. It’s a way to get some greens and get full at the same time. And while this salad is off-the-charts for cholesterol, I decided since I don’t care much for bottled dressings I’d make my own ranch, and that afforded me the opportunity to bring the calories in this down from astronomical to somewhere in the 400 range (See how I switched from cholesterol to calories? Like that, huh?). Amazing! So I can (almost) call this a healthy recipe. Or I could add some extra bacon and call it a day.
Courtney’s Cobb Salad
3 cups romaine lettuce, washed, dried, and chopped
1 hard boiled egg
1 strip bacon, crumbled (I love Niman Ranch)
1 ounce grilled chicken, in cubes or shredded
1/2 ounce blue cheese, crumbled (Point Reyes or Maytag Blue – go for the quality stuff!)
1/4 avocado, diced
1/8 cup red onion slices
2 ounces Ranch Dressing (see below for recipe)
Salt and pepper
Place romaine in a bowl. Top with all ingredients, and season with salt and pepper. Mix it up with your fork and enjoy!
adapted from Allrecipes.com
makes 1 1/2 cups (12 ounces)
1 teaspoon lemon juice
1/2 cup minus 1 teaspoon non-fat milk
1 cup low-fat sour cream
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon fresh-ground black pepper
Place lemon juice in a 1/2 cup measuring cup. Add the milk, and let sit for 10 minutes, until milk curdles.
Place sour cream and milk mixture into a mixing bowl. Season with parsley, chives, garlic powder, dill, onion powder, salt, and pepper (change up the amount of spices if to suit you). Whisk together until smooth. Cover and refrigerate at least 30 minutes before serving.