Cobb Salad with Avocado Dressing
Ingredients
- 4 large eggs
- 8 slices center cut bacon
- 1 avocado, chopped
- ⅓ cup water
- ¼ cup olive oil
- 1½ Tbsp lemon juice
- 1 tsp hot sauce
- ¾ tsp salt
- 2 cloves garlic
- 1 (10-oz) pkg chopped romaine lettuce
- 1 pint grape tomatoes, halved
Instructions
- Place eggs in a single layer in a saucepan; add water to cover, and bring to a boil. Remove pan from heat; cover, and let stand 15 minutes.
- Drain. Run cold water over eggs; peel and cut into large wedges.
- Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; drain. Crumble bacon.
- Process avocado, water, oil, lemon juice, hot sauce, salt, and garlic in a blender until smooth.
- Layer lettuce, tomatoes, eggs, and bacon on each of 4 plates. Serve with dressing.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
362
|
362
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 14 | 14 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 801 | 801 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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