Red, White & Blue Cheese Cobb Salad

Cobb salad is an American favorite, but clean eaters usually steer clear of its heavy, fatty dressing. Our version has all the same great taste of a traditional chopped salad, but with a lightened-up dressing that won’t disappoint!

Photo: Jodie Pudge

By Julie O'Hara

Serves: 4.
Hands-on time: 35 minutes.
Total time: 35 minutes.

INGREDIENTS:

• 1 large head Romaine lettuce, thick ribs removed and chopped
• 3 large eggs, hardboiled, whites only, chopped
• 1 small jicama, peeled and grated
• 1 yellow bell pepper, thinly sliced
• 1 cup grape tomatoes, halved
• 1 cup peeled and shredded carrot
• 2 oz low-fat blue cheese, crumbled
• 3 3-oz boneless, skinless chicken breasts (3/4 lb), cooked and chopped into 3/4-inch chunks
• 5 tbsp nonfat plain Greek yogurt
• 3 tbsp red or white wine vinegar
• 1 1/2 tbsp extra-virgin olive oil
• 1 1/2 tsp organic evaporated cane juice
• 1 tsp finely chopped fresh dill
• 1 tsp finely chopped fresh parsley
• Pinch each sea salt and fresh ground black pepper

INSTRUCTIONS:

1. Divide lettuce among serving plates or wide, shallow bowls. Arrange egg, jicama, bell pepper, tomatoes, carrot, cheese and chicken in vertical rows over top. (TIP: If you want to serve this salad family style, simply combine salad ingredients in a large bowl, add dressing and toss.)
2. In a small jar with a tight-fitting lid, combine yogurt, vinegar, oil, cane juice, dill, parsley, salt and black pepper. Shake until well combined and drizzle over each serving. Serve immediately.

Nutrients per serving (about 2 cups cobb salad): Calories: 295, Total Fat: 9 g, Sat. Fat: 3 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 1 g, Carbs: 24 g, Fiber: 8 g, Sugars: 12 g, Protein: 29 g, Sodium: 209 mg, Cholesterol: 45 mg

Nutritional Bonus: With its colorful array of vegetables, this salad is brimming with healthful vitamins – it contains over 190% of your daily requirement of vision-boosting vitamin A and more than 240% of your daily need for bone-supportive vitamin C!