Bill Hogan/Chicago Tribune
'My' Cobb salad
Prep: 15 minutes
Cook: 5 minutes
Note: Adapted from Patricia Wells' "Salad as a Meal."
2 1/2 ounces smoked bacon, rind removed, cut into matchsticks
1 head iceberg lettuce, chopped, about 4 cups
2 ripe heirloom tomatoes, cored, peeled, seeded, chopped
1 large ripe avocado, halved, peeled, pitted, cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled
4 green onions, white part only, chopped
Yogurt and lemon dressing, see recipe below
Freshly ground pepper
1. Brown the bacon over moderate heat in a large, dry skillet until crisp and golden, about 5 minutes. Transfer the bacon to paper towels to absorb the fat. Blot the top of the bacon to absorb any additional fat.
2. Combine the bacon, lettuce, tomato, avocado, cheese and green onion in a bowl. Toss with just enough dressing to lightly and evenly coat. Season with pepper to taste.
Yogurt and lemon dressing:
Combine 1/2 cup plain low-fat yogurt, 2 tablespoons freshly squeezed lemon juice and 1/4 teaspoon fine sea salt in a jar. Cover with the lid; shake to blend. Taste for seasoning. May be stored in the refrigerator up to 1 week. Makes about 3/4 cup
Per serving (using half the dressing): 267 calories, 65% of calories from fat, 20 g fat, 8 g saturated fat, 33 mg cholesterol, 12 g carbohydrates, 13 g protein, 705 mg sodium, 5 g fiber.