Cobb Salad Recipe

When it comes to salad – historically I have not experimented that much beyond the old ice berg, cucumber and tomato number. But with so many fresh veggies out there I decided it was time to experiment.

cobbsalad

The other day I decided to make the most out of the fresh sweet corn that is in season and use up some veggies I had in my veggie draw.

 

Cobb Salad
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
718 calories
102 g
262 g
17 g
55 g
7 g
1366 g
781 g
50 g
0 g
8 g
Nutrition Facts
Serving Size
1366g
Amount Per Serving
Calories 718
Calories from Fat 151
% Daily Value *
Total Fat 17g
26%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 262mg
87%
Sodium 781mg
33%
Total Carbohydrates 102g
34%
Dietary Fiber 25g
101%
Sugars 50g
Protein 55g
Vitamin A
650%
Vitamin C
935%
Calcium
63%
Iron
59%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Sweet Corn
  2. Iceberg Lettuce (shredded)
  3. Chilli (Sliced
  4. Mint
  5. Red Cabbage (sliced)
  6. Shredded Chicken
  7. Goats Feta
  8. Coriander
  9. Shredded Carrot
  10. Medium Boiled Eggs
Instructions
  1. Steam the broccoli, allow it to cool, then cut it off the cob
  2. Once you have all of the veggies chopped all that is left to do is to arrange them on the plate.
  3. Top with a dressing of your choice (I used a ranch).
  4. A quick and easy lunch or dinner - really comforting - low carb
beta
calories
718
fat
17g
protein
55g
carbs
102g
more
Gluten Free New Zealand http://www.glutenfreekiwi.com/

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