Cobb Salad 1

Course : Salads
Serves: 4
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8 cups romaine lettuce -- torn
1 bunch chicory -- (curly endive), -- finely chopped
12 ounces cooked turkey breast -- cut into bite-sized -- pieces
1/2 cup blue cheese -- crumbled
1/4 cup fat-free cottage cheese
1 large tomato -- chopped (optional)
1/2 medium green or sweet red pepper -- chopped
1/2 medium yellow pepper -- chopped
1 small red onion -- chopped
4 large hard-cooked egg whites -- coarsely chopped
4 slices turkey bacon -- cooked, drained and -- crumbled
1 cup fat-free or reduced-fat salad dressing

Preparation / Directions:

In a large bowl, combine the romaine and chicory. Divide the mixture among four salad plates. Top each with the turkey, mounding it in the center of the romaine mixture. In a small bowl, use a fork to stir together the blue cheese and cottage cheese. Mound the cheese mixture on top of the romaine near the turkey. Then attractively arrange small mounds of the tomatoes (if desired), peppers, onions and egg whites on top of the romaine. Sprinkle with turkey bacon. Serve with desired dressing.


Nutritional Information:

225 Calories (kcal); 8g Total Fat; (30% calories from fat); 30g Protein; 9g Carbohydrate; 80mg Cholesterol; 468mg Sodium

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