During the month of July, I’ve decided to kickoff a Healthy Heart Series!. I’ll be sharing some of my original recipes, those shared by followers of this blog, and some that I have obtained from the internet. In addition, as I dine at various restaurants throughout the month, I’ll be sharing healthy alternatives on respective menus.
I love great cuisine but it’s important for me to make good choices as well when dining in and out. If you know of a wonderful Healthy recipe, please share it by emailing me at info@sipdine.com
I’ll certainly share your recipe with my readers, and give you all of the credit. I found this Cobb Salad recipe on the net (Jillian Michaels / People Magazine), and I really enjoyed it when I made the dish. It’s simple, refreshing, and full of veggies, which I love!. Try it, and let me know what you think.
Healthy Cobb Salad
1 oz Roquefort or other blue cheese, crumbled
1/4 cup nonfat Greek yogurt
1 tablespoon red wine vinegar
1 tablespoon water
1/8 teaspoon ground black pepper
4 slices turkey bacon, cut into 3/4″ pieces
8 cups (2 heads) thinly sliced Romaine lettuce (I used a mixture of romaine and butter lettuce)
1 lb. poached or grilled chicken breast, thinly sliced (2 cups)
2 cups cherry tomatoes, halved
3 hard-boiled eggs, peeled & quartered
1 firm, ripe avocado, pitted, peeled & thinly sliced
1. Blend the Roquefort, yogurt, vinegar, water & pepper until smooth; reserve.
2. Cook the turkey bacon, stirring frequently until crisp (about 8 min.); reserve.
3. Arrange lettuce on a large platter. Scatter bacon on top of lettuce, followed by chicken, tomatoes, eggs & avocado.
4. Drizzle with dressing or serve on the side.
*285 calories per serving; 6 servings
Enjoy!
