WW Cobb Salad
1 lb fresh beets without tops (about 4 medium size)
8 cups torn romaine lettuce
1 1/2 cups cherry tomatoes, halved
3 hard boiled eggs, coarsely chopped
1 avocado, halved, pitted, peeled and chopped
2 slices turkey bacon, cooked and crumbled
2 tbsp crumbled blue cheese
1/2 cup light Italian salad dressing
1. Preheat oven to 400° F. Scrub beets. Trim off stem and root ends from beets. Wrap each beet in
foil and place on a baking sheet. Bake 45 to 60 minutes or until you can easily pierce the beets
with a knife. Cool about 20 minutes or until cool enough to handle. Peel and cut beets into 1 inch
2. On a large platter, arrange lettuce, tomatoes, eggs, avocado, bacon, blue cheese and beets.
Drizzle with salad dressing.
Yield: 6 Servings Serving Size = 2-1/2 cups per serving
WW Plus+ = 5 Per Serving
Calories 210, Cholesterol 113 mg, Carbohydrates 17 g, Fat 13 g, Fiber 7 g, Protein 8 g.
WW Plus+ = 5