Cobb done right

I love Cobb salads, probably because they are really bad for you. Loaded with cheese, eggs, bacon... they have it all! The term "salad" becomes really misleading when what you're eating is mostly meat and cheese.

I tried a healthier version today, Martha's Lighter Cobb Salad. I substituted Morning Star fake bacon (which turned out to be COMPLETELY delicious) and omitted the turkey and the egg.

The dressing was WOW and the salad was filling. I have plenty of leftovers for my healthy lunch tomorrow. So all in all... a success!

Recipe: (Martha Stewart)

Ingredients

3 slices bacon
1 cup low-fat buttermilk
1/4 cup light mayonnaise
1 tablespoon red-wine vinegar
1/2 cup crumbled blue cheese (2 ounces)
Coarse salt
2 heads Boston lettuce (1 pound total), torn into bite-size pieces
6 ounces deli turkey, cut into bite-size pieces
4 plum tomatoes, halved, seeded, and diced
4 large hard-cooked egg whites, chopped
1 avocado, halved, pitted, peeled, and diced

Directions

In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper-towel-lined plate, and drain. Break into bite-size pieces.

In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season with salt, and set dressing aside.

Place lettuce in a large bowl; arrange bacon, turkey, tomatoes, egg whites, and avocado on top. Serve salad with dressing alongside.

Cook's Note

To maximize the impact of a modest amount of blue cheese, fold it into a creamy dressing (with low-fat buttermilk and light mayo) instead of sprinkling it on top.