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.
Ingredients
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
Directions
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.
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