This tasty take on the classic Cobb salad eliminates more polarizing ingredients (blue cheese) and plays up crowd-pleasing toppings like crisp bacon, fresh avocado, sliced cherry tomatoes, and hard-boiled eggs. Our modern twist? Employing crunchy, peppery watercress instead of the typical romaine, dressing it with a garlic vinaigrette, and adding shrimp to the mix for a lean protein. No cheese necessary! The modifications mean that a serving of this Cobb salad contains 530 calories—roughly half that of the standard sodium- and saturated fat-laden Cobb. But hey, it’s not just about the nutritionals. This salad’s satisfying enough to stand on its own.
8 slices bacon
¼ 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
Calories from fat 336
Sat fat 7g
How to Make It
Place the eggs in a small saucepan and add enough cold water to cover them by 1 inch. Bring to a boil.
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.
Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.
Transfer the bacon to a paper towel-lined plate. Let cool, then break into pieces.
In a small bowl, whisk together the oil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
Arrange the watercress, shrimp, tomatoes, avocados, eggs, and bacon in a large serving bowl and drizzle with the vinaigrette.
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