Friday, 12 July 2013

Food Friday (Cobb Salad)

I received my weekly email from yesterday and they had some recipes for Cobb salads highlighted.  With the weather being so warm these salads looked very appetizing and refreshing.  I didn’t have all the ingredients to make one for dinner last night, but I am off to the grocery store today and will definitely pick up what I need to make one tonight.  The tough decision is going to be which one to try first.

California Cobb Salad

8 cups torn Boston Lettuce
8 fresh asparagus spears, trimmed, blanched
½ lb. (225 g) cooked, cleaned medium shrimp
1 avocado, chopped
2/3 cup cherry tomatoes, halved
¼ cup shredded Parmesan cheese
6 Tbsp. Refrigerated Pure Kraft Ranch Dressing

Cover the platter with lettuce

Top with the next 5 ingredients

Drizzle with dressing

Note: you should be able to get 8 cups torn lettuce from 1 head of Boston lettuce.

Serving size = 1 ¾ cups
Calories 190, Total Fat 13g, Sodium 270mg, Sugars 2g, Saturated fat 2g,
Carbohydrates 6g, Protein 14g.

Mexican Cobb Salad

8 cups torn romaine lettuce
1 cup frozen corn, thawed
1 large tomato, chopped
8 slices (80 g) reduced-sodium oven roasted turkey breast, coarsely chopped
1 can (19 fl oz./540 ml) black beans, rinsed
1 cup Kraft Tex Mex Light Shredded Cheese
½ cup red onions, chopped
½ cup Kraft Calorie-Wise Rancher’s Choice Dressing
½ cup salsa

Cover platter with lettuce

Top with next 6 ingredients

Mix dressing and salsa; drizzle over salad just before serving

For an extra special salad add chopped avocados and/or chopped cilantro

Serving size = 1 cup
Calories 110, Total fat 3.5g, Sodium 410mg, Sugars 3g, Saturated fat 1.5g, Carbohydrates 14g, Protein 7g


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