I am back home in Chicago! Other than waiting 8 minutes too long to pay a $4.70 toll in Indiana, my ride in was pleasant and quick as can be for 5 hours alone in the car. I had one close call on the roads as a mama duck and her ducklings decided to cross the highway. Eek! Close call, but all lives were spared. I think mine was more on the line than theirs given how hard I had to slam on my breaks…
Before I head off to the gym, I wanted to share this amazing salad recipe which donned the cover of Cooking Light last month. If those colors don’t scream, “EAT ME!”…I don’t know what would 🙂 So pretty. It had to be made!
As planned, I made this salad for supper on Monday evening. Mr. Prevention walked in the door and said, “What smells so good?” It was the shrimp. I encouraged him to try one and he sputtered out a profane, “These b*tches are good!” Ha! Totally made my day. 😀 So true, so flattering. It’s rare I get such rave reviews in the kitchen, especially without digging deep for positive meal feedback from that husband of mine. Needless to say, this salad was a hit…and the shrimp…well, they were epic.
Shrimp Cobb Salad from Cooking Light
4 slices center-cut bacon
1 pound large shrimp, peeled and deveined
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt, divided
2 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp + 1 tsp extra-virgin olive oil, divded
1/2 tsp whole-grain Dijon mustard
6 cups romaine lettuce, washed and torn
2 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Heat 1 teaspoon oil in pan. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces. Yield: 4 servings.
Nutrition Information (per serving): 332 calories; 15.2 g. fat; 181 mg. cholesterol; 551 mg. sodium; 21.8 g. carbohydrate; 7.5 g. fiber; 30 g. protein
Result: This was fabulous, especially the shrimp and combination of salad toppings: bacon, corn, avocado, tomatoes, carrots, etc. Perfect! If a vinegarette is not your thing, top with a salad dressing of your choice! Enjoy![/print_this]
After the gym is family fun! We have no idea what’s on the agenda, but we tend to make our own fun doing just about anything! 😀
Question: What ingredient is a must-have on your cobb salad? And…dressing of choice?
I love Cobb Salad! Especially with shrimp! Enjoy your weekend 🙂
Did I miss the bleu cheese? Isn’t that a requirement of cobb salad? Looks amazing! I had corn in a salad for the first time in Spain. Seemed weird, but I became a fan. Have a great weekend in Chicago! 🙂
It wasn’t called for, but I should’ve added it!! Next time 🙂 I looove corn in salads!
Cobb salad is one of my all-time favorite salads. The fact that it is filled with grilled shrimp just makes it better! Have a great day, Nicole! 😀
Where is the bleu cheese? You know thats my favorite part 😉
You’re so right. Besides, bacon and bleu cheese are practically made for one another..
This Cobb salad looks great and one I would actually eat. For some reason, Cobb Salad’s turn me off, which is weird because I usually like all the ingredients in the salad. I was sold at avocados with this salad.
The salad looks amazing! One of my favorite ingredients in any salads are avocados…
Have a wonderful weekend with your family, Nicole!
I’m not usually a cobb salad kind of girl, but add shrimp to anything and I’m in! YUM 🙂
I don’t think I’ve ever had a cobb salad. This one looks great though!
I have a love for all things honey mustard and thousand island dressing – but my salad dressing of choice at home is olive oil, champagne vinegar and honey. Amazing.
That combination sounds heavenly!
That looks delicious! I’m eating some delicious avocado for lunch as I read this, so I will have to try that recipe soon (I think I might already have almost everything I need).
Have fun in Chicago!
Have you always liked avocado? I know Dale has recently seen the light 🙂
Yep! I’ve always been a huge guacamole and avocado fan!
…because you have good taste! 🙂
Mmmm, I always love a good cobb salad and this one looks wonderful! I love Mr Prevention’s reaction, that says it all, lol! Happy Friday, Nicole! 🙂
I thought so, too! I think it’s one of the few (almost) bad words I’ve used on my blog 😉 Have a great weekend, Faith!
I love getting good reviews in the kitchen and just like you, I am usually digging for some feedback. E is not picky whatsoever so everything is always “fine”. I love avocado on just about everything these days!
Me too! I’ve learned to HATE the word “fine”!
Are you ready for this? Ive never had a cobb salad before. I think I’ve been missing out.
Yes, yes you have!!
YUM, Nicole! I totally want this for dinner! Instead, we’re ordering pizza …blah!
“These b**ches are good”. Epic in so many ways. 😛
That salad does look fantastical! i think it has every color in the rainbow!
lol, I can definitely see Mark saying that!! I’m imagining it right now 🙂 haha
This salad looks so pretty, almost too pretty to eat! My favorite dressing on cobb salad is honey mustard, definitely.
Have a great time in CHicago! I’m happy the duckings are safe, and your trip was safe.
Yum, this is my kind of salad with the bacon AND spicy shrimp!
I love cobb salads! I think my dressing of choice is blue cheese. and none of that low fat stuff either. 🙂
I agree…yum! Can’t go low-fat with bleu cheese dressing!