Italian Cobb Salad
- cal. (kcal) 410
- Makes: 4 servings
- Whisk 4 tbsp balsamic vinegar, 3 tbsp extra-virgin olive oil, 1 tbsp honey, 1/2 tsp salt and 1/4 tsp black pepper until blended. Set aside. Place 8 cups baby arugula on a large platter. Arrange other salad ingredients in rows: 2 oz crumbled Gorgonzola, 1/2 cup thinly sliced red onion, 8 oz diced cooked chicken, 4 chopped hard-boiled eggs, 2 oz prosciutto or 1/2 cup chopped cooked bacon, and 2 cups sliced heirloom cherry tomatoes. Drizzle with dressing.
Make the perfect hard-boiled eggs:
- Place eggs in a pot in a single layer. Add enough cold water to cover by 2 inches. Bring to a boil. Cover and remove from heat. Let sit 10 minutes, then drain and cool completely under cold running water. Refrigerate until using.
Nutrition Information for Italian Cobb SaladServings Per Recipe: 4
PER SERVING: 410 cal., 24 g total fat (7 g sat. fat), 1000 mg sodium, 16 g carb. (2 g fiber, 12 g sugars), 34 g pro.