Kiddie Cobb Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 salads
- 1 teaspoon soy sauce
- 2 teaspoons balsamic vinegar
- 4 teaspoons extra-virgin olive oil
- 2 cups chopped butter, red leaf, or romaine lettuce
- 1/2 cup chopped tomato or 10 cherry tomatoes, halved
- 1/2 large ripe avocado, cubed
- 2 or 3 slices smoked turkey, coarsely chopped
- 2 hard-boiled eggs, peeled and chopped
- 2 tablespoons crumbled blue cheese (optional)
- Carbohydrate 10 g(3%)
- Cholesterol 221 mg(74%)
- Fat 28 g(44%)
- Fiber 6 g(23%)
- Protein 29 g(58%)
- Saturated Fat 5 g(27%)
- Sodium 319 mg(13%)
- Calories 407
Preparation 1. Divide the lettuce between two large containers. In each container, arrange half the tomato, avocado, turkey, eggs, and blue cheese (if using) in rows on top of the lettuce. 2. To make the dressing, divide the soy sauce, balsamic vinegar, and olive oil between two small containers. Put on the lids and shake well. MAKE-AHEAD NOTES:The salad and dressing can be made the night before and stored in the refrigerator, but wait until morning to cut and add the avocado. Be sure to give your child instructions for drizzling the dressing over the salad at lunchtime. Reprinted with permission from Best Lunch Box Ever by Katie Sullivan Morford, © 2013 Chronicle Books
Preparation 1. Divide the lettuce between two large containers. In each container, arrange half the tomato, avocado, turkey, eggs, and blue cheese (if using) in rows on top of the lettuce. 2. To make the dressing, divide the soy sauce, balsamic vinegar, and olive oil between two small containers. Put on the lids and shake well. MAKE-AHEAD NOTES:The salad and dressing can be made the night before and stored in the refrigerator, but wait until morning to cut and add the avocado. Be sure to give your child instructions for drizzling the dressing over the salad at lunchtime. Reprinted with permission from Best Lunch Box Ever by Katie Sullivan Morford, © 2013 Chronicle Books
