Cobb Salad

Make a classic Cobb salad with beets, cherry tomatoes, hard-boiled eggs, avocado, and crumbled bacon. It makes a filling dish for lunch--or any time!

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  • Makes: 6 servings
  • Serving Size: 2 1/2 cups salad and 4 teaspoons dressing each
  • Prep: 25 mins
  • Bake: 45 mins 400°F
  • Cool: 20 mins

Cobb Salad

Directions

  1. Preheat oven to 400 degrees F. Scrub beets. Trim off stem and root ends from beets. Wrap each beet in foil and place on a baking sheet. Bake for 45 to 60 minutes or until you can easily pierce the beets with a knife. Cool about 20 minutes or until cool enough to handle. Peel and cut beets into 1-inch pieces.
  2. On a large platter, arrange lettuce, tomatoes, eggs, avocado, bacon, blue cheese, and beets. Drizzle with salad dressing.
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Nutrition Facts (Cobb Salad)

  • Per serving:
  • 210 kcal ,
  • 13 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 113 mg chol. ,
  • 351 mg sodium ,
  • 17 g carb. ,
  • 7 g fiber ,
  • 10 g sugar ,
  • 8 g pro.
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