Food Friday (Cobb Salad)

I received my weekly email from www.kraftcanada.com 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

Enjoy!