By Laura Corcoran; RMT

This low-calorie cobb salad is nutritious and delicious on a hot summer day! This recipe makes four main-dish salads.


8 cups torn Romaine lettuce
1 small bunch chicory (curly endive), finely chopped
12 ounces cooked turkey breast, cut into bite-sized pieces
1⁄2 cup crumbled blue cheese (optional)
1⁄4 cup fat-free cottage cheese
1 large tomato, chopped
1⁄2 green or sweet red pepper, chopped
1⁄2 yellow pepper, chopped
1 small red onion, chopped
4 hard-cooked egg whites, coarsely chopped
4 slices turkey bacon, cooked, drained, and crumbled
1 cup fat-free or reduced-fat salad dressing (try the Dijon and Tarragon dressing, included with this recipe!)

In a large bowl, combine Romaine and chicory.
Divide the mixture among four salad plates.
Top each with turkey, mounding it in the center of the Romain mixture.

In a small bowl, use a fork to stir together the blue cheese (if desired) and cottage cheese. Mound the cheese mixture on top of the Roman near the turkey.
Then attractively arrange small mounds of the tomatoes, peppers, onions, and egg whites on top of the Romain. Sprinkle with turkey bacon.

Serve with desired dressing or Dijon and Tarragon dressing.


Dijon and Tarragon Dressing


2⁄3 cup fat-free plain yogurt 1⁄2 cup chicken broth, defatted 2 Tbsp Dijon mustard
2 Tbsp honey
2 tsp dried tarragon
2 cloves garlic, minced
1⁄2 tsp salt

In a medium bowl, use a wire whisk to stir together the yogurt, broth, mustard, honey, tarragon, garlic, and salt. Refrigerate to store. Stir before serving.

Yield: 11⁄2 cups; 12 servings Laura Corcoran; RMT

Reference: Healthy Homestyle Cooking (1994) By Evelyn Tribole, M.S., R.D.