Amy's Cobb Salad
| Prep Time: 5 min | Serves: 1 |
| Cooking Time: 25 min | Yield: 1 entree salad |
A lighter version of traditional cobb salad
Ingredients
- 3 cups Green Leaf Lettuce
- 1 1/2 slices uncooked Chicken Bacon
- 1/2 cup Peaches & Cream Whole Kernel Corn
- 1/4 cup Cherry Tomatoes
- 1 inch cube Asiago Cheese
- 1 large Hard-boiled Egg
- 1 1/4 cups Baby Spinach
- 1 cup Spring Mix Salad
- 2 tsp PC Roasted Garlic Olive Oil
- 1/2 tbsp Pure Canola Oil
- 2 tbsp Whole Wheat Croutons
Directions
1. Lay 3 strips of chicken bacon on drip pan and place in toaster oven. Set to 300 degrees and bake until crispy, turning half way.
2. Rinse lettuce and pat dry with paper towel. Place in large bowl.
3. Shave asiago cheese and set aside
4. Cut cherry tomatoes in half and set aside.
5. Once bacon is crispy, remove from toaster oven and chop.
6. Heat canola oil in pan on medium. Add corn and heat for about 7 minutes, stirring often.
7. Add bacon to pan and stir for the last 2 minutes.
8. (optional) Add cherry tomatoes and croutons in final 1 minute of cooking to give a little warmth.
9. Add corn, bacon, tomatoes and croutons to lettuce and toss well.
10. Add asiago cheese and drizzle with olive oil.
Serve immediately