Classic Cobb Salad with Blue Cheese Crumbles
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
471
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 87 μg | (145 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,153 mg | (29 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Salad Dressing
- 3 Tbsps good-quality olive oil
- 2 Tbsps Red wine vinegar
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 clove garlic cloves (peeled and minced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Salad
- 6 cups Romaine lettuce (coarsely chopped)
- 2 cups Watercress (thick stems removed)
- 2 hard-boiled eggs (diced)
- 5 slices cooked Bacon (chopped)
- 1 ripe Avocado (diced)
- 1 cup cooked, chopped Chicken breasts
- 3 cups Grape tomato (halved)
- 1 Red onion (peeled and diced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup crumbled Blue cheese
Preparation steps
1.
In a small bowl, combine all of the dressing ingredients; whisk to incorporate and set aside.
2.
In a large bowl toss the romaine and watercress with 2/3 of the dressing. Arrange the dressed greens into individual salad bowls.
3.
Arrange the eggs, bacon, avocado, chicken, tomatoes, and onions on top of the greens in neat rows. To serve, drizzle salad with remaining dressing, season with salt and pepper, and top with crumbled blue cheese.
