Cobb Salad (d) Recipe

Wash romaine lettuce and baby spinach thoroughly under cold water. Spin or pat dry with paper towels. Chop romaine into bite-size pieces and place together with spinach in a large salad bowl or on a serving platter to form the base.

Hard-boil eggs

Place 2 large eggs in a small saucepan and add enough cold water to cover by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 9 minutes for firm yolks. Transfer eggs to a bowl of ice water for 5 minutes, then peel and slice each egg into quarters or rounds.

If turkey bacon is not already cooked, cook 3 slices in a nonstick skillet over medium heat 3–5 minutes per side until browned and crisp. Drain on paper towels and chop into 1/2-inch pieces.

Slice half an avocado: cut lengthwise around the pit, twist halves apart, remove the pit with a spoon or carefully with a knife, then peel and slice into thin wedges. Quarter or halve tomatoes as needed. Keep avocado slices intact and arrange them just before serving to avoid browning.

Crumble 2 tablespoons reduced-fat feta and set aside.

On top of the bed of romaine and spinach, arrange the components in rows (traditional Cobb style) or distribute evenly: place chopped turkey bacon in one row, quartered hard-boiled eggs in another, sliced avocado in another, tomatoes in another, and sprinkle crumbled feta over the top.

Season lightly with 1/4 tsp salt and 1/8 tsp freshly ground black pepper, distributed evenly. Drizzle 2 tablespoons light red-wine vinaigrette (or dressing of choice) over the salad just before serving, or serve dressing on the side.

Garnish with 1 teaspoon chopped fresh chives or parsley if desired. Toss lightly if you prefer the ingredients mixed, or leave arranged for a composed presentation.