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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 pieces.

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

Nutrition Information:
Calories 210, Cholesterol 113 mg, Carbohydrates 17 g, Fat 13 g, Fiber 7 g, Protein 8 g.
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WW Plus+ = 5
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