Colby Cobb Salad
This low-fat version of the classic Cobb Salad is packed with satisfying nutrition and delicious flavor.
2 cups fat-free plain yogurt - divided use
4 large basil leaves
1/4 cup parsley, stems removed
2 tablespoons chopped chives
1 tablespoon lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground pepper
2 tablespoons fat-free mayonnaise
1/2 teaspoon salt (optional)
1/4 teaspoon additional pepper (optional)
8 cups chopped romaine lettuce (1 small head)
1/2 cup halved cherry or grape tomatoes
1/4 cup thinly sliced red onion
1 cup diced cucumber
2 slices cooked turkey breast, cut into strips
2 tablespoons bacon bits
1 egg, hard-boiled and chopped
1 1/2 cups reduced-fat shredded Colby or Colby Jack cheese
- For Dressing: Place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color).
- Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve.
Note: Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator
- For Salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe; 2 cups salad with about 1/3 cup dressing): 210 calories, 11 g fat, 6 g saturated fat, 3.5 g monounsaturated fat, 0.5 g polyunsaturated fat, 350 mg sodium, 14 g carbohydrates, 1 g added sugar, 3 g fiber, 16 g protein, 4,960 IU vitamin A, 25 mg vitamin C, 0.4 mg vitamin E, 400 mg calcium, 1.4 mg iron, 570 mg potassium, 45 mg magnesium, 100 mcg vitamin K, 340 mg phosphorus, 130 mcg folate, 45 mg iodine, 0.4 mg vitamin B2 (riboflavin), 15 mcg molybdenum, 10 mcg selenium, 2.5 mg zinc, 1.0 mcg vitamin B12.
Recipe and photograph provided courtesy of 3-A-Day of Dairy.