Name: Cobb Salad with Balsamic Shallot Vinaigrette
Yield: Makes 4 servings
Ingredients: 1/4 cup balsamic vinegar; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 2 tablespoons minced shallots; 2 8-ounce skinless, boneless chicken breast halves; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons extra-virgin olive oil; 2 8-ounce romaine hearts, washed, dried, and torn into bite-sized pieces; 2 large ripe tomatoes, seeded and diced; 2 ripe avocados, pitted, peeled, and diced; 8 strips turkey bacon, cooked and coarsely chopped; 2 hard-boiled eggs, coarsely chopped; 1 cup (4 ounces) crumbled reduced-fat blue cheese

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Cobb Salad with Balsamic Shallot VinaigretteBen Fink

It is a salad, but cobb salad was never meant to be a healthful or low-fat dish. Because Ryan Howard is a conscientious eater, however, this version is a lighter version that still packs some punch from the familiar flavors of the original. Use reduced-fat blue cheese and turkey bacon, serve the dressing on the side, and dig into this classic mega-salad.

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