Cooked peeled shrimp is perfect for quick and healthy meals--here we use it in place of chicken in our simplified Cobb Salad.
- 3 cups chopped hearts of romaine
- 5 grape or cherry tomatoes
- 1/4 cup sliced cucumber
- 1 hard-boiled egg, sliced (see Tip)
- 5 cooked peeled shrimp (31 to 40 per pound)
- Freshly ground pepper to taste
- 2 tablespoons light blue cheese dressing
Combine lettuce, tomatoes, cucumber, egg and shrimp in a bowl. Season with pepper. Toss with dressing and serve.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
273 calories; 13g total fat; 3g total saturated fat; 348mg cholesterol; 556mg sodium; 13g carbohydrates; 5g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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