| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Information, Lowfat, Salads |
4 |
servings |
INGREDIENTS
| 1 |
md |
Head of iceberg lettuce |
| 1/2 |
c |
Diced avocado; may be doubled or omitted |
| 1/2 |
c |
Grapes |
| 2 |
|
Carrots; chopped |
| 12 |
sm |
Cherry tomatoes; halved |
| 4 |
oz |
Fat-free or extra lean ham; diced |
| 1/2 |
tb |
Olive oil |
| 1 1/2 |
tb |
Cider vinegar |
| 1 1/2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Water |
|
|
Salt and black pepper; freshly ground |
INSTRUCTIONS
SALAD
DRESSING
1) Cut lettuce into 1/4-inch pieces, making crosswise rows. Toss with
the avocados (if desired), grapes, carrots, tomatoes and ham in a
salad bowl for family style service (see tip).
2) Combine ingredients for the dressing. Drizzle on the salad and
toss to coat. Serve at once.
PER SERVING: without avocado 100 cals, 20% cff (2.5g total). 15g
carbs (3g fiber), 363 mg sodium, 7g protein. -est by publisher. PER
SERVING with avocado: 231 cals, 8g fat (29%cff) -est by MasterCook.
LF TIP: Reverse the portions traditionally used to prepare salad
dressing. Instead of 3 oil to 1 vinegar, use 3 vinegar to 1 oil. Vary
the vinegars or use herb-infused vinegars. Substitute or combine with
lemon or other juice.
PRESENTATION TIP: Arrange the diced vegetables in colorful wedges on
individual plates. Drizzle the dressing on the salad without tossing.
NOTES : "Cobb salad is always different, depending upon your part of
the country. You can add anything you like; just cut the ingredients
into small pieces." --LF
Recipe by: Lynn Fischer, Lowfat Cooking for Dummies
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr
05, 1999, converted by MM_Buster v2.0l.
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