Shrimp Cobb Salad

this was very tasty and different for a change of pace.   added blue cheese and sunflower seeds.  followed directions otherwise.

I still can't believe this is a "light" recipe! It is so delicious and has become a staple in our diet - especially in the summer time with fresh, ripe corn and avocado. My husband is not a shrimp fan, so I substitute the shrimp with chicken (cut into 1 inch cubes and grilled/sautéed). I was not crazy about the dressing, so I use Paul Newman's Lite Balsamic Vinaigrette instead. My husband just uses some olive oil.

I live in a desert and definitely don't trust fish that isn't fresh - which it never is, when you live in a desert. Plus its stupid expensive out here. But this recipe caught my attention because 1) I love ALL the ingredients, 2) it looked easy, and 3) it looked cool, refreshing and HEALTHY. This was a cinch to make. Easy is an understatement. And it was so good there were no leftovers. Even my teenage boys who have almost never had fish (the live-in-a-desert-where-there-is-no-fresh-fish-thing) chomped it all up. Older son didn't care for the corn with tomatoes. He said, "its weird that they're in a salad together." Pffft. This recipe will become a standard recipe in my home. OMGosh. Super!!!!

This recipe has become one of our "go-to's". Great when you are looking for a lighter, easy meal. We've made it a couple times exactly as it is written, and now that we have done it a few times we find ourselves changing some things up...like subbing black beans for the corn, adding more mustard to the dressing, etc.. A very versatile and summery recipe.

Great weeknight dinner! Easy and healthy!

This is a great salad for a light dinner. Both my husband and Son (10yrs) really enjoyed it. We will make this again for sure.

We really love this salad! I made exactly as written, except I doubled the amount of dressing because it felt like we didn't have enough the first time I made it. I think it would be even better with grilled corn. I found the proportions to be just right. The tartness of the dressing was tempered by the salty bacon. I may or may not reduce the amount of lemon juice just a tad next time- I thought it was a little tart at the very end but my husband thought it was perfect.

This was amazing! I made half of the recipe tonight and plan on having the other half tomorrow. I used my cast iron grill to cook the bacon, then threw the shrimp on afterwords. I will definately be making this again!

I almost rated this as five stars, because I absolutely love this salad and have made it many many times, but then I remembered that I only made the shrimp the first time and I dind't care for them at all (and I LOVE shrimp, so that's pretty unusual). I have used other preparations of shrimp and also steak and the results were always amazing. Often, we will grill steaks with some corn on the cob one night and then the next day I will use the leftover steak and corn in this salad for my lunch. I personally love the tart dressing with the creamy avocado & starchy corn. Oh, and the bacon... well, bacon just makes everything better!

I can't believe I'm saying this, but there were too many vegetables in this salad to make it enjoyable. Contrary to many reviewers, DH and I enjoyed the shrimp and the dressing, but both were lost under the ton of other ingredients. Probably won't make again.

Love this combination of shrimp and fresh veg. I made this a few times last summer and changed it a little. Try blackening seasoning instead of paprika and double the dressing

Delicious.

My family loves this salad. My husband has learned how to make it, so we have it at least once a week.

This is a very yummy summer salad. I added a squeeze of honey to the dressing and made a bit more than the recipe asked for. So good :) Will make this again.

I agree with reviewer "LondonLiz," the contents of the salad were great, but the dressing was very bland and I added a little salt to the shrimp along with the paprika and pepper. I attempted to doctor the dressing by adding a little honey; that didn't help, so I ended up adding some light honey mustard salad dressing I had in the frig. and mixed it in and this saved my salad. Dressing definately needs help.

This simple salad was full of flavors that worked very well together, none overpowered the other. It was light but, filling. The dressing was surprisingly good, so good that I used it again on my cheese-steak. I will make this salad again.

Delicious - if using frozen shrimp, make sure to thaw completely and then pat dry, so you get a nice sear and the spices hold to the shrimp. We used mixed greens instead of just romaine and the lemon and bacon with the spinach in the mixed greens was reminiscent of a spinach/hot bacon salad. Very good with a crisp chardonnay - we served it with a 2006 Estate Grown Bridlewood Chardonnay. Wonderful meal!!

This salad tastes like a restaurant quality salad and it's very filling! The dressing is fantastic, and to save a little cash, my husband and I only bough 1/2 lb of shrimp and used pan seared cod for the rest of the "meat" in the dish. It turned out excellent - the only drawback was the time to chop everything up, but once we dug into the fruits of our labor, it was well worth it! I added a bit more bacon and I always use Green Giant Sweet Crisp Summer Corn from the can in all my recipes (frozen is a bit dull). Excellent dinner salad recipe and perfect for summer when you don't want to heat up the house with the oven and need something nice and "light" to eat!

We thought this was super delicious (!), but we made a few modifications: hidden valley light buttermilk ranch (the only light ranch I can stand) instead of that dijon lemon juice stuff, a little red onion for flavor, and baby heirloom tomatoes (really just for a more beautiful presentation).

Great salad! I used turkey bacon and sauted fresh corn off the cob for the salad. I like that it is easy and healthy. My whole family likes it.

I made this for my family for dinner. It was a big hit with everyone. Highly recommend it.

I followed this recipe exactly and feel it's not as tasty as other cooking light salads. The shrimp and dressing were bland. Usually the seasoning on cooking light recipes is spot on, but this one is lacking. It is however chocked full of fresh veggies, but needs more oomph if I make it again.

Fast to make, very healthy, pretty to look at. Ingredients make you really full. A really good recipe. :)

Simple but bright and beautiful salad. I added more paprika than called for, an additional slice of bacon and did not wipe out the pan before sauteing the shrimp. This salad rewards fresh produce. I would definitely make it again, even for lunchtime guests.

Excellent! My husband was hooked after one bite, and we'll definitely be making it again! The only thing I was iffy about was the carrots, but it was a great mix of textures and flavors, and the dressing was light but flavorful with the lemon.

Really disappointing and it can't be fixed! Don't bother with this one, the dressing was boring, the shrimp was boring.........frankly the whole thing was boring. This is the first recipe I have ever had to give a one star to before, my husband is not a picky eater at all and he said not to make it again!

I thought it was just ok. I don't think the dressing really complimented the flavors. Especially with bacon and avocado, I think a creamier dressing would have been better.

Loved, loved, loved this salad!! So delicious & refreshing! I added dash of cayenne pepper to the dressing. Also put some diced onion with the lettuce. This one is a keeper & I will make it again & again!! Great Sunday night supper!

This was a fantastic salad. Very filling. I did increase the amount of mustard and added fresh garlic and pepper to the dressing. Great for a warm day's dinner.

My husband loved this salad. He liked the lemony kick. I cooked the shrimp in a little butter & olive oil. We will make this again.

Absolutely delicious and quick and easy to make! My husband and I loved this recipe and it's good enough for company. I, too, doubled the bacon, then browned the corn in a little of the bacon drippings before adding the shrimp to cook. Think I'll add Tony Cachere's Cajun seasoning to the shrimp before I cook it next time since it was a little bland. Otherwise, this was about perfect and is a recipe we'll enjoy again and again.

So satisfying! Totally fulfilled my avocado and bacon cravings! Tweaked the dressing just a bit and added a touch of dijon with the stone ground mustard to round out the flavor..it was really lemony

We thoroughly enjoyed the salad, great dinner for a Sunday night. I followed the recipe to the letter except I had regular Dijon on hand and I had a pre-washed bag of Italian greens I needed to use. I doubled the bacon because I like bacon and I felt it needed a little more dressing. The only other change I might make next time is try smoked paprika for the shrimp to kick it up a bit, otherwise loved it and will serve again.

Possibly the best Cooking Light recipe I have ever made and I almost exclusively use Cooking Light recipes. My husband is a type 1 diabetic and low fat recipes with all the nutritional info is a must in our house. Only slight changes - added cucumber, left salt out of dressing (wasn't missed), and used lettuce of our choice not romaine. Loved it. Definitely will make for company.

The salad was nice and fresh tasting.