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!
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?