Rating: 4.5 stars
46 Ratings
  • 5 star values: 27
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Typical Cobb salads include chicken and hard-cooked eggs; this riff uses shrimp and corn.

Recipe by Cooking Light May 2011

Gallery

Credit: Francesco Tonelli; Styling: Angharad Bailey

Recipe Summary test

total:
20 mins
Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.

    Advertisement
  • While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.

  • Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

332 calories; fat 15.2g; saturated fat 2.9g; mono fat 8g; poly fat 2.6g; protein 30g; carbohydrates 21.8g; fiber 7.5g; cholesterol 181mg; iron 4.3mg; sodium 551mg; calcium 110mg.
Advertisement