Low Carb Cobb Salad

• Gluten free

• Meat

  • 2 1/2 slices Bacon, cooked and crumbled
  • 2 oz Chicken

• Produce

  • 70 g Arugula
  • 1 1/2 oz Avocado, ripe
  • 1/2 oz Green onion
  • 1 oz Radish
  • 1 oz Red bell pepper

• Refrigerated

  • 1 Egg, large hard

• Condiments

  • 3 tbsp Garlic & herb vinaigrette

• Dairy

  • 1 oz Blue cheese

Found on lowcarbmaven.com

Description

Directions

• If you dont have any bacon or hard boiled eggs, they can cook at the same time.
• Put enough water in a small pot to cover the egg and turn the heat to high. Bring to a boil, turn down the heat and boil gently for one minute. Then, turn the heat off. After 5 minutes remove the egg and place into ice cold water. This will help cool it down and help make removing the shell easier.
• In the meantime, cook the bacon until crisp and tender. Crumble.
• Add the chopped romaine lettuce to a bowl big enough to toss it with the dressing. Add the dressing and toss to coat.
• Place the lettuce in a serving bowl or on a plate.
• Slice the avocado. Slice the red bell pepper. Slice the green onion. Peel and slice the egg. Quarter the radish. Crumble the blue cheese.
• Arrange the ingredients in a pleasing pattern or in strips.
• Serve.

Nutrition