Cobb Salad With Garlic Vinaigrette

Cobb Salad With Garlic Vinaigrette
Elizabeth Zeschin
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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

3
eggs
8
slices bacon
1/4
cup
olive oil
3
tablespoons
red wine vinegar
1
garlic clove, minced
kosher salt and black pepper
2
bunches watercress
1
pound
cooked large shrimp
1
pint
cherry tomatoes, halved
2
avocados, cut into chunks

Directions

  1. Place the eggs in a small saucepan and add enough cold water to cover them by 1 inch. Bring to a boil.
  2. Remove the eggs from heat, cover the saucepan, and let stand for 12 minutes. Drain and run under cold water to cool. Peel the eggs and quarter lengthwise.
  3. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.
  4. Transfer the bacon to a paper towel-lined plate. Let cool, then break into pieces.
  5. In a small bowl, whisk together the oil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
  6. Arrange the watercress, shrimp, tomatoes, avocados, eggs, and bacon in a large serving bowl and drizzle with the vinaigrette.
Kay Chun
July 2003

Nutritional Information

  • Per Serving
  • Calories From Fat 336
  • Fat 38 g
  • Sat Fat 7 g
  • Cholesterol 394 mg
  • Sodium 888 mg
  • Protein 38 g
  • Carbohydrate 13 g
  • Sugar 3 g
  • Fiber 7 g
  • Iron 5 mg
  • Calcium 211 mg
What does this mean? See Nutrition 101.

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