Shrimp Cobb Salad

Total Time Prep/Total Time: 30 min.
Yield 2 servings
Test Kitchen Approved
This shrimp cobb salad is quite healthy. I often use a grill pan, but you can simply saute, too. Feel free to use any greens you like. — Nicholas Monfre, Hudson, Florida

Ingredients

  • 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • DRESSING:
  • 1/4 cup mayonnaise
  • 2 tablespoons crumbled Gorgonzola cheese
  • 1 tablespoon water
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon white wine vinegar
  • SALAD:
  • 4 cups spring mix salad greens
  • 1 medium ripe avocado, peeled and cut into wedges
  • 4 pieces bacon strips, cooked and chopped
  • 2 hard-boiled large eggs, sliced
  • 1 medium tomato, sliced
  • 1/4 cup slices red onion

Directions

  1. Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top.
  2. Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.

Nutrition Facts

1 serving: 726 calories, 59g fat (12g saturated fat), 349mg cholesterol, 1392mg sodium, 16g carbohydrate (3g sugars, 8g fiber), 36g protein.

This salad is both healthy and delicious. I often use a grill pan, but you can simply saute, too. Use any greens you like—it’s a versatile salad. — Nicholas Monfre, Hudson, Florida
Recipe Creator

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