California Cobb Salad with Bacon & Sweet Lemon-Basil Dressing
Soy-Free, Gluten-Free Friendly, <600 Calories, No Added Sugar
2 Servings, 430 Calories/Serving
Featuring butter lettuce, green beans, and tomatoes tossed in a sweet lemon-basil dressing, this West Coast-inspired salad topped with bacon, blue cheese, and hard-boiled eggs might just steal all the attention from your main dish.
Ingredients: 1 head organic butter or other lettuce, 1 organic avocado, ¼ pound organic grape or cherry tomatoes, 2 hard-boiled eggs, ¼ pound organic green beans, ½ ounce bacon bits, 1 ounce blue cheese crumbles, Sunbasket sweet lemon-basil dressing (sour cream - mayo - canola oil - champagne vinegar - sugar - basil - lemon juice - olive oil - lemon zest - kosher salt - garlic)
Instructions
1
Make the salad
- Boil a pot of water: Season with a large pinch of salt
Rinse your produce: Gently pat dry - Trim the ends from the green beans if needed. Add to the pot of boiling water, cover, and cook for 4-6 min, or until tender and to your liking. Strain, then rinse under cold water to stop the cooking process.
- Meanwhile, cut the avocado in half, discard the pit, and cut the flesh into even slices.
- Cut the grape tomatoes and hard-boiled eggs in half lengthwise.
- Trim off the bottom from the butter lettuce and separate the leaves. If desired, roughly chop the leaves into bite-size pieces.
- In a salad bowl, gently toss the lettuce, tomatoes, and green beans with the sweet lemon-basil dressing. Season to taste with salt and pepper.
2
Serve
Transfer the dressed salad to serving plates. Top with the hard-boiled eggs, avocado slices, blue cheese crumbles, and bacon bits.
Contains: Milk, Eggs
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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