1、Sunshine Cobb salad

Pack 4 of your 5-a-day into your lunchbox with this healthy black bean, egg and prawn salad with a sweet chilli and lime dressing

Sunshine Cobb salad recipe

Ingredients

Method

Add the egg and cook for 8 mins. Drain, then run under cold water to cool.
  • To assemble the salad, arrange the remaining ingredients in 2 containers. When the egg is cool, peel and quarter it and divide between the containers too.
  • Mix together the dressing ingredients in a small bowl and transfer to 2 mini jars or containers to take with the salads to work. Dress and toss together just before eating.

  • https://www.truecookbook.com/recipe/sunshine-cobb-salad-10072/

    2、Cobb salad with buttermilk ranch dressing

    Get three of your five-a-day from this chicken and bacon salad, which can be adapted to use leftover turkey and is packed with protein and vitamins
    Cobb salad with buttermilk ranch dressing recipe

    Ingredients

    Method

    1. In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

    3、Winter cobb salad

    Use up leftover chicken from your Sunday roast in this satisfying salad
    Winter cobb salad recipe

    Ingredients

    Method

    1. Fry the bacon until crisp and cooked through, then very roughly chop.
    2. To make the dressing, mix the olive oil, vinegar, mustard and honey with 1 tbsp water and some seasoning. Save 2 tbsp in the fridge for another salad (see 'Goes well with'). Stir the spring onions into the rest of the dressing.
    3. Use the chopped lettuce and celery as a base, then arrange the bacon, chicken, blue cheese and hard-boiled eggs on top and drizzle over the dressing. Serve with bread, if you like.

    4、Cobb Salad

  • Makes: 6 servings
  • Serving Size: 2 1/2cup
  • Carb Grams Per Serving: 17
  • Cobb Salad recipe

    Ingredients

    • 1pound assorted fresh beets without tops (4 medium)
    • 8cups torn romaine lettuce
    • 1 1/2 cups red, yellow, and/or green pear or cherry tomatoes, halved
    • 3 hard-cooked eggs, peeled and coarsely chopped
    • 1 avocado, halved, pitted, peeled, and chopped
    • 2 slicesturkey bacon, cooked and crumbled
    • 2tablespoons crumbled blue cheese
    • 1/2 cup bottled light Italian salad dressing or desired light salad dressing

    Method

    1. Preheat oven to 400 degrees F. Scrub beets. Trim off stem and root ends from beets. Wrap each beet in foil and place on a baking sheet. Bake for 45 to 60 minutes or until you can easily pierce the beets with a knife. Cool about 20 minutes or until cool enough to handle. Peel and cut beets into 1-inch pieces.
    2. On a large platter, arrange lettuce, tomatoes, eggs, avocado, bacon, blue cheese, and beets. Drizzle with salad dressing. Makes 6 (about 2-1/2 cup) servings.

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