Mini Cobb Salad with Avocado Dressing

Whether you’re counting calories or not, using turkey-style bacon and less blue cheese is a simple way to reduce the calories and fat in this classic main course salad. Topped off with a refreshing avocado dressing, this salad is sure to please!

INGRIDIENT

1 small ripe avocado - peeled, pitted, and diced

2 tablespoons olive oil

½ lemon, juiced

1 clove garlic, minced

½ teaspoon ground cumin

¼ teaspoon salt

Dash cayenne pepper

¼ cup water

6 cups coarsely chopped salad greens (iceberg, romaine, etc.)

2 cups diced cooked chicken

4 slices turkey-style bacon, cooked and chopped

2 tomatoes, cut into wedges

4 hard-cooked eggs, peeled and coarsely chopped

½ cup thinly sliced red onion

2 ounces blue cheese, crumbled

DIRECTION

Step: 1

Avocado Dressing: In a blender or mini-chopper, blend avocado, oil, lemon juice, garlic, cumin, salt, cayenne pepper and water, until smooth. Thin dressing with additional water if desired.

Step: 2

Salad: Divide salad greens among individual plates. Place a mound of chicken in center of each. Arrange turkey-style bacon, tomatoes, egg wedges and red onion around chicken. Sprinkle with blue cheese. Drizzle with dressing just before serving.

NUTRITION FACT

Per Serving: 474 calories; protein 32.9g; carbohydrates 11.7g; fat 33.8g; cholesterol 265.3mg; sodium 687.6mg.

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