This recipe is a testimony to how just a few small changes can turn a classic recipe from bad news to a great meal.
I started by dumping the dairy. Even if you don’t have a dairy intolerance, cow’s milk isn’t healthy. (Read this article to find out why.) Cow’s milk cheese and creamy dressing are swapped out for the healthy fats in delicious almond ricotta and a light olive oil vinaigrette.
For my version, I also leave out the boiled eggs. If you don’t have an egg intolerance, feel free to keep them in – just be sure they’re pastured and organic. Here’s a few quick tips for How to Choose the Best Eggs…
The end result is full of so many yummy flavors and textures: crunchy lettuce, velvety avocado, creamy cheese, tangy-sweet tomatoes, and salty bacon… Yum!
JJ’s Cobb Salad
August 31, 2017
This dairy-free, gluten-free version of a Cobb Salad removes all the inflammatory ingredients and leaves behind all the tasty goodness of the classic! It’s a favorite at my house...
- Prep: 20 mins
- Cook: 20 mins
- Yields: 6
1Spread out the chopped lettuce in a single layer on the bottom of a large platter.
2Next create rows of tomato, avocado, chicken, and eggs on top of the lettuce.
3Sprinkle the crumbled bacon, small spoonfuls of the ricotta, and the chopped red onion over the top of all the rows.
4Whisk together the olive oil, lemon juice, salt, and pepper in a small glass bowl.
5Drizzle dressing over salad and serve.
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