Cobb Salad

I love that Cooking Light took the Cobb Salad and made it healthier with less calories!  By doing this they took out the egg, the unhealthy cheese that normally goes in it and the heavy dressing.   They replaced the ingredients by using Black Beans,  Queso Fresco, Turkey instead of chicken, a more lean meat choice, Pico de Gallo and a very tasty light dressing.  This is a definite recipe keeper along with my other favorite salads, check the recipes out:

Greek Salad

Pear Arugla Salad With Walnuts

Pear Salad With Blue Cheese

Chinese Chicken Salad

Mango Apple Salad

Walnut chicken Salad

Meditterrean Salad

Apple Salad with Walnuts and dried cherries

Ingredients

  • Vinaigrette:
  • 3  tablespoons  white wine vinegar
  • 1  teaspoon  honey
  • 3/4  teaspoon  ground cumin
  • 1/2  teaspoon  smoked paprika
  • 1/2  teaspoon  garlic powder
  • 1/4  teaspoon  ground red pepper
  • 2  tablespoons  canola oil
  • Salad:
  • 3  slices center-cut bacon
  • Cooking spray
  • 8  ounces  skinless, boneless turkey breast, cut into 1/2-inch pieces
  • 1/4  teaspoon  salt
  • 8  cups  torn romaine lettuce
  • 1/2  cup  refrigerated fresh pico de gallo
  • 1/2  cup  diced avocado
  • 1/2  cup  (2 ounces) crumbled queso fresco
  • 1/4  cup  chopped green onions
  • 1  (15-ounce) can low-sodium black beans, rinsed and drained

Preparation

1. To prepare vinaigrette, combine first 6 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.

2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle turkey with salt. Add turkey to pan; sauté 4 minutes or until done.

3. Arrange 2 cups lettuce on each of 4 plates. Top each serving with about 2 teaspoons bacon, 5 tablespoons turkey, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans. Drizzle vinaigrette evenly over salads.

Nutritional Information

Calories:
293
Fat:
13.6g (sat 2.5g,mono 7.2g,poly 3g)
Protein:
22.4g
Carbohydrate:
19.9g
Fiber:
6.6g
Cholesterol:
44mg
Iron:
3.1mg
Sodium:
455mg
Calcium:
117mg
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