Cobb Salad

Makes 8
Prep 20 m



Cran-Raspberry Vinaigrette:


For dressing:

  1. 1 of 3 Place raspberries in a sieve over bowl. Press to remove seeds; discard seeds. In food processor or blender, combine sieved raspberries, cranberry juice, vinegar, hot water, olive oil, salt and sugar. Whirl to combine.
  2. 2 of 3 Tear romaine and chicory into bite-size pieces. Place in large shallow salad bowl.
  3. 3 of 3 Arrange avocado slices, blue cheese, cherry tomatoes, egg quarters, bacon and turkey in rows over the lettuce mixture. Serve with vinaigrette.
Nutrition Information for Cobb Salad
Servings Per Recipe: 8
Per Serving: 176 kcal cal., 14 g pro., 699 mg sodium, 8 g fiber, 71 mg chol., 3 g sat. fat, 14 g carb., 8 g Fat, total