We've replaced chicken with shrimp in this delicious and easy spin on the classic Cobb salad. This satisfying salad takes just 20 minutes to make, so it's perfect for weeknight dinners, but it's elegant enough to serve to guests.
Nutrition per serving may change if servings are adjusted.
3 tablespoons extra-virgin olive oil
3 tablespoons white-wine vinegar
2 tablespoons finely chopped shallot
1 tablespoon Dijon mustard
½ teaspoon ground pepper
¼ teaspoon salt
10 cups mixed greens
12 cooked extra-large shrimp (16-20 count), peeled and halved lengthwise
1 cup halved cherry tomatoes
1 cup Persian cucumber chunks
2 large hard-boiled eggs, peeled and halved
1 avocado, diced
2 slices cooked bacon, crumbled
¼ cup crumbled blue cheese
Place oil, vinegar, shallot, mustard, pepper and salt in a lidded jar. Shake until combined.
Mound salad greens on a platter. Drizzle with half the dressing and toss to coat. Decoratively arrange shrimp, tomatoes, cucumber, egg halves, avocado, bacon and blue cheese on top. Drizzle with the remaining dressing.
378 calories;25 g fat(6 g sat); 7 g fiber; 13 g carbohydrates; 29 g protein; 222 mcg folate; 243 mg cholesterol; 3 g sugars; 0 g added sugars; 4,391 IU vitamin A; 33 mg vitamin C; 205 mg calcium; 3 mg iron; 517 mg sodium; 1,110 mg potassium
Vitamin A (88% daily value), Folate (56% dv), Vitamin C (55% dv), Calcium (20% dv)
Carbohydrate Servings: 1
Exchanges: 3½ fat, 2 lean protein, 1½ vegetables, ½ high-fat protein, ½ medium-fat protein
This was really good! Made it the other night for supper since it was too hot to cook. I didn't have Dijon mustard but I had some cranberry honey mustard in the frig, used that and apple cider vinegar as substitutions. It was excellent - thanks for the suggestion!
July 11, 2019
This salad is so elegant looking but so quick to make!