pound assorted fresh beets without tops (4 medium)
cups torn romaine lettuce
cups cherry tomatoes and/or pear tomatoes, halved
hard-cooked eggs, peeled and coarsely chopped
avocado, halved, pitted, peeled, and chopped
slices turkey bacon, cooked according to package directions and crumbled
tablespoons crumbled blue cheese
cup bottled light Italian salad dressing or desired light salad dressing
- 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.
- On a large platter, arrange lettuce, tomatoes, eggs, avocado, bacon, blue cheese, and beets. Drizzle with salad dressing.
Nutrition Facts(Cobb Salad)
- Per serving:
- 210 kcal cal.,
- 13 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 4 g monounsatured fat),
- 113 mg chol.,
- 351 mg sodium,
- 17 g carb.,
- 7 g fiber,
- 10 g sugar,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet