|
| |
| Level of Difficulty | Easy |
| 8 cup(s) romaine lettuce, chopped |
| 1/2 lb(s) 99% fat-free deli-sliced turkey breast, cut into thin strips |
| 1/4 lb(s) low-fat Swiss cheese, cut into thin strips |
| 1 large tomato(es), diced |
| 8 slice(s) cooked crisp turkey bacon, crumbled |
| 1 large egg(s), hard-boiled, diced |
| 1/2 cup(s) fat-free blue cheese dressing |
| Arrange lettuce in 4 salad bowls. Top each with 2 ounces of turkey, 1 ounce of cheese and 1/4 of |
| tomato. Sprinkle 2 crumbled slices bacon and 1/4 of egg over each. |
| Spoon 2 tablespoons of dressing over each salad just before serving. |
| We renovated Cobb Salad by: |
| Substituting lean turkey breast for chicken or turkey lunch meat. |
| Swapping low-fat Swiss cheese for regular and using lean turkey bacon instead of pork. |
| Cutting back on the amount of fatty ingredients such as cheese, egg and dressing. |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated