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Obesity Discussion · 08-26-07, 06:33 AM

COBB SALAD

Servings: 4
Prep time: 0:25:00
Bake/Cook time: 0:00:00

Calories: 740
Fat: 57 grams
Protein: 47 grams
Carbohydrates: 12 grams
Fiber: 5 grams
Net Carbs: 6 grams
3 cups chopped Romaine lettuce (about 1/3 head)
3 cups chopped iceberg lettuce (about1/3 head)
1 pound cooked chicken or turkey breast, in one piece,
diced
8 slices bacon, cooked and crumbled
1 tomato, seeded and diced
4 green onions, white and 1 green, chopped
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
1 large avocado, peeled and sliced
3/4 cup (about 6 ounces) crumbled Roquefort cheese
1 hard boiled egg, very finely chopped.
1. In a large bowl, mix Romaine and iceberg lettuces,
chicken, bacon, tomato, and green onions.
2. In a small bowl, whisk vinegar and mustard until
combined. Slowly whisk in olive oil. Pour 3/4 of the
dressing over salad and mix well. Divide salad on 4
plates.
3. Sprinkle cheese and chopped eggs over salads.
Arrange avocado slices on top; drizzle with remaining
dressing.
This is the basic recipe, you may improvise with any low carb
veggies you have on hand: chopped mushrooms, diced
zucchini, sliced celery while not traditional are delicious
additions.

08-26-07, 06:33 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,874 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Cobb Salad COBB SALAD Servings: 4 Prep time: 0:25:00 Bake/Cook time: 0:00:00 Calories: 740 Fat: 57 grams Protein: 47 grams Carbohydrates: 12 grams Fiber: 5 grams Net Carbs: 6 grams 3 cups chopped Romaine lettuce (about 1/3 head) 3 cups chopped iceberg lettuce (about1/3 head) 1 pound cooked chicken or turkey breast, in one piece, diced 8 slices bacon, cooked and crumbled 1 tomato, seeded and diced 4 green onions, white and 1 green, chopped 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 1 large avocado, peeled and sliced 3/4 cup (about 6 ounces) crumbled Roquefort cheese 1 hard boiled egg, very finely chopped. 1. In a large bowl, mix Romaine and iceberg lettuces, chicken, bacon, tomato, and green onions. 2. In a small bowl, whisk vinegar and mustard until combined. Slowly whisk in olive oil. Pour 3/4 of the dressing over salad and mix well. Divide salad on 4 plates. 3. Sprinkle cheese and chopped eggs over salads. Arrange avocado slices on top; drizzle with remaining dressing. This is the basic recipe, you may improvise with any low carb veggies you have on hand: chopped mushrooms, diced zucchini, sliced celery while not traditional are delicious additions. Atkins - Cobb Salad Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________