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
Beef, Pork & Lamb, Main, Salads, Wraps & Sandwiches
September 1, 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: 4
Ingredients
1 head of organic romaine lettuce, torn or chopped into bite-size pieces (about 4 cups)
1 cup organic grape tomatoes, halved
1 avocado, peeled, pitted, and chopped into small cubes
3 cups chopped cooked chicken*
3 hard-boiled eggs, sliced into wedges (only if no egg intolerance)
6 strips pastured pork bacon, cooked crisp and crumbled*
Directions
1Spread out the chopped lettuce in a single layer on the bottom of a large platter.
2Next, create rows of tomato, feta, avocado, chicken, and eggs on top of the lettuce.
3Sprinkle the crumbled bacon 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.
*Check out Vital Choice for convenient delivery of the highest quality beef, pork, and chicken. I love these folks and my monthly box of goodies!
Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.
Nutrition Facts
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