22 Apr Recipe Redux: A Cobb Salad to Love
Lean into lighter lunching this spring with salads starring smaller portions of protein on lightly-dressed baby greens adorned with fresh flavorful vegetables. Taking the classic Cobb salad to the chopping block this month, we traded fat-laden bacon for lean smoked turkey and focused on fabulous fresh veggies like juicy grape tomatoes, snappy red radishes and lively red onions to fill you up with fiber instead of weighing you down with fat.
As for the greens, a quick splash of dressing made from balsamic vinegar and extra virgin olive oil and a sprinkle of salt and freshly ground pepper provides a guilt-free salad canvas upon which to build a beautiful bountiful salad.
Thinking of the hard-boiled egg and smoked turkey more as a garnish than a main event helps cut fat and calories too, as healthier ingredients step up and steal the show on the salad plate.
Skip the tired salad croutons and bake up some perky Parmesan crisps to pretty up the plate and provide a crunchy counterpoint for your creation.
With just over 200 calories a serving, what’s not to love? Lighten up with this month’s Recipe Redux: Still delicious, now more nutritious, A Cobb Salad to Love. Enjoy!
Healthy highlights of this month’s Recipe Redux:A Cobb Salad to Lover include:
- Lean smoked turkey- a leaner source of protein with less fat and calories than bacon
- Hard-boiled egg – rich in protein and selenium, eggs are also a good source of vitamin B12, riboflavin and phosphorus.
- Grape tomatoes- low in calorie and a good source of vitamins and minerals, tomatoes may prevent cancer.
- Radishes- provide vitamin C, folate and potassium to the body.
- Red onions- outer layers are especially rich in flavanoids which may help prevent cancer, heart disease and diabetes.
- Extra virgin olive oil- a healthier monounsaturated fatty acid, when used in moderation.
- Fresh baby salad greens- filled with phytonutrients which act as antioxidants which work to prevent disease in the body.
Recipe and food photography by Sydne George.
Recipe Redux: A Cobb Salad to Love
Make the Parmesan Crisps
¼ cup Parmesan cheese shreds (deli cheese case)
Preheat oven to 350 degrees.
Cover baking sheet with parchment paper.
Mound parmesan shreds into 4 piles.
Bake until cheese has melted and parmesan and turned golden brown.
Remove from oven and let cool slightly before removing from parchment with spatula.
Make the dressing:
1 clove garlic
1 tbsp. extra virgin olive oil
1 ½ tbsp. balsamic vinegar
1/8 tsp. salt
1/8 tsp. freshly ground pepper
½ tsp. honey
In a medium bowl, smash clove of garlic with a fork.
Whisk in remaining dressing ingredients.
Toss 4 cups fresh baby salad greens with dressing.
A Cobb Salad to Love
1 hard-boiled egg, sliced into thin slices
4 radishes, sliced thinly
½ cup red onion, sliced into thin rings
½ pound smoked turkey (deli), sliced into thin strips
½ cup grape tomatoes, halved
Plate ¼ of the lightly-dressed greens on each of four serving plates.
Mound smoked turkey on top of dressed greens on each plate.
Arrange egg slices, radish, red onion and grape tomatoes on each plate around smoked turkey.
Sprinkle with salt and freshly ground pepper, if desired.
Garnish each salad with a Parmesan crisp.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Recipe Redux: Still Delicious, Now More Nutritious” are archived at http://sydnegeorge.com/blog/.