Cobb Salad
Makes 6 servings
(2 cups per serving, plus about 1/3 cup dressing)
Prep time: 20 minutes

Ingredients:

For the dressing:

• 2 cups fat-free plain yogurt, divided
• 4 large basil leaves
• 1/4 cup parsley, stems removed
• 2 tablespoons chopped chives
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/8 teaspoon freshly ground pepper
• 2 tablespoons fat-free mayonnaise
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon additional pepper (optional)

For the salad:

• 8 cups chopped romaine lettuce (1 small head)
• 1/2 cup halves cherry or grape tomatoes
• 1/4 cup thinly sliced red onion
• 1 cup diced cucumber
• 2 sliced cooked turkey breast, cut into strips
• 2 tablespoons bacon bits
• 1 egg, hard boiled and chopped
• 1 1/2 cups shredded Colby or Colby Jack cheese
  

Directions:
For the dressing
Place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in
a blender or food processor. Cover and pulse until smooth (dressing will be
green in color). Pour yogurt mixture into a medium bowl; stir in remaining
yogurt and mayonnaise until just blended; refrigerate until ready to serve.
Note: Dressing may be prepared up to 2 days ahead and stored in an airtight
container in the refrigerator.

For the salad
Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion,
cucumber, turkey, bacon. bits, egg and Colby cheese on top. Just before
serving, pour dressing over salad and toss lightly

• Calories: 210
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 70mg
• Sodium: 350mg
• Calcium: 35% Daily Value
• Protein: 16g
• Carbohydrates: 14g