Name: Cobb Salad
Prep time: 20 min
Yield: 8
Ingredients: 1 large head romaine lettuce; 1 large head chicory; 1 small avocado, halved, pitted, peeled and cut lengthwise into thin wedges; 2 ounces blue cheese, crumbled (about 1/2 cup); 1 cup cherry tomatoes, halved; 2 hard-cooked eggs, shelled and quartered; 6 slices turkey bacon (3 ounces), cooked and crumbled; 4 ounces cooked skinless, boneless turkey breast, cut into matchstick-size pieces; 3/4 cup raspberries; 1/2 cup cranberry juice; 1/2 cup wine vinegar; 1/4 cup hot water; 1 tablespoon extra-virgin olive oil; 3/4 teaspoon salt; 1/4 teaspoon sugar

Salad:

1 large head romaine lettuce
1 large head chicory
1 small avocado, halved, pitted, peeled and cut lengthwise into thin wedges
2 ounces blue cheese, crumbled (about 1/2 cup)
1 cup cherry tomatoes, halved
2 hard-cooked eggs, shelled and quartered
6 turkey bacon (3 ounces), cooked and crumbled
4 ounces cooked skinless, boneless turkey breast, cut into matchstick-size pieces

Cran-Raspberry Vinaigrette:

3/4 cup raspberries
1/2 cup cranberry juice
1/2 cup wine vinegar
1/4 cup hot water
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon sugar

Directions

For dressing:

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 of 3 Tear romaine and chicory into bite-size pieces. Place in large shallow salad bowl.
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