Good dinner ideas: NO COOK This hearty Cobb salad can be thrown together in
just minutes, thanks to
ready-cooked bacon and chicken. If you’re a
traditionalist and have the time, you might want to add a strip of chopped ripe
avocado to this popular salad. Since avocado discolors quickly, cut and chop it
just before serving or sprinkle the exposed flesh with lemon or lime juice.
TOTAL TIME: 25 MINUTES
MAKES: 6 SERVINGS
- 2 BAGS (5 OUNCES EACH) MIXED BABY GREENS
- 1 PINT RED OR YELLOW CHERRY OR GRAPE TOMATOES, HALVED
- 2 CUPS CORN KERNELS CUT FROM COBS (4 EARS)
- 2 CUPS (10 OUNCES) SKINLESS ROTISSERIE CHICKEN MEAT, CUT INTO ½-INCH CUBES
- ½ SEEDLESS CUCUMBER, NOT PEELED, FINELY CHOPPED
- 3 OUNCES BLUE CHEESE, CRUMBLED (¾ CUP)
- 6 SLICES READY-TO-SERVE BACON, PREPARED AS LABEL DIRECTS, COOLED AND COARSELY CHOPPED
BOTTLED VINAIGRETTE SALAD DRESSING
Line deep, large platter with baby greens. Arrange cherry
tomatoes, corn, chicken, cucumber, blue cheese, and bacon in striped pattern
over greens. Serve with dressing.
EACH SERVING WITHOUT DRESSING: ABOUT 215 CALORIES | 21G
PROTEIN | 16G CARBOHYDRATE | 3G FIBER | 10G TOTAL FAT (4G SATURATED) | 49MG
CHOLESTEROL | 655MG SODIUM
0 Comments