Lighter Cobb Salad
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Everyday Food, July/August 2008
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 3 slices bacon
- 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 (1 pound total), torn into bite-size pieces
- 6 ounces deli turkey, cut into bite-size pieces
- 4 plum tomatoes, halved, seeded, and diced
- 4 large hard-cooked egg whites, chopped
- 1 avocado, halved, pitted, peeled, and diced
Directions
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In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper-towel-lined plate, and drain. Break into bite-size pieces.
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In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season with salt, and set dressing aside.
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Place lettuce in a large bowl; arrange bacon, turkey, tomatoes, egg whites, and avocado on top. Serve salad with dressing alongside.
Cook's Note
To maximize the impact of a modest amount of blue cheese, fold it into a creamy dressing (with low-fat buttermilk and light mayo) instead of sprinkling it on top.
Lighter Cobb Salad
Russell's Monday Brunch
Nutritious and Delicious!
I made the blue cheese dressing (following directions exactly as instructed) and it came out too runny and tasting more of mayonnaise than traditional blue cheese dressing. I would not make that dressing again.
I made this on Tuesday night for a Ladies Salad night out. I used a cherry, raspberry viniagrette and it was a hit!