Shrimp Cobb Salad

From Woman's World magazine with no modifications.

2 hard boiled eggs
4 slices of bacon
6 cups torn green leaf lettuce
4 oz cheddar cheese, cut in 1/2" pieces
1 lb cooked, peeled, deveined large shrimp
1 avocado, pitted, peeled, cut into 1" pieces (I leave this out)
2 tomatoes cut into wedges
1 lemon
1/2 cup olive oil-and-vinegar salad dressing
3/4 tsp mustard powder



Cook bacon over medium-high heat until crisp. Drain on paper towels. Break into 1" pieces.

Line serving platter with lettuce. Top with cheese, bacon, eggs, shrimp, avocado and tomatoes. Grate 1 and 1/2 tsp zest and squeeze 2 tbsp juice from lemon and stir into salad dressing with mustard until blended. Drizzle over salad just before serving.



6 Servings

Protein 26g
Carbs  4g