Mediterranean Cobb Salad - 15g Carbs, 5g Fiber
From: Taste of Home June/July 2014
I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like the classic Cobb salad. I've traded out typical chicken for crunchy falafel that's just as satisfying. — Jenn Tidwell, Fair Oaks, California
Prep: 1 hour
Cook: 5 min./batch
Servings: 10
1 (6 oz pkg) falafel mix
1/2 cup sour cream or plain yogurt
1/4 cup chopped seeded peeled cucumber
1/4 cup 2% milk
1 tsp minced fresh parsley
1/4 tsp salt
4 cups torn romaine
4 cups fresh baby spinach
3 hard-cooked eggs, chopped
2 medium tomatoes, seeded and finely chopped
1 medium ripe avocado, peeled and finely chopped
3/4 cup crumbled feta cheese
8 bacon strips, cooked and crumbled
1/2 cup pitted Greek olives, finely chopped
Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel.
In a small bowl, mix sour cream, cucumber, milk, parsley and salt. In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens. Drizzle with dressing. Yield: 10 servings.
Servings: 10
Serving Size: 1 cup
Nutrition per Serving: 258 Calories, 18g Fat, 5g Saturated Fat, 83mg Cholesterol, 687mg Sodium, 15g Carbs, 5g Fiber, 13g Protein
Posted by: chefgloria1030@yahoo.com
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