Pomegranate Cobb Salad
A crunchy Cobb salad with sweet pops of fresh pomegranate! What more could you ask for in a salad?
Servings: 4 main serve
Ingredients
For the Salad:
- 1 romaine lettuce head, chopped
- 1 cup rocket leaves
- 1 boneless skinless chicken breast cooked and sliced
- 4.12 ounce lean shortcut bacon cut into strips and pan fried
- 1 pomegranate prepared as shown, or 3/4 cup pomegranate seeds
- 2 eggs hard-boiled, peeled and sliced
- 8 red grape tomatoes cherry tomatoes, halved
- 8 gold grape tomatoes halved
- 1/2 avocado sliced
- 1/3 cup reduced fat feta or blue cheese, cubed
- 1 pinch Kosher salt to taste
- 1 pinch freshly ground black pepper to taste
Red Wine Vinaigrette
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 cloves garlic crushed
- 4 tablespoons water
- 1 pinch salt to taste
Instructions
- Arrange all salad ingredients into a large serving bowl. Drizzle with dressing and serve.
For the Dessing:
- Whisk all of the dressing ingredients together in a small jug. Serve over the salad.
Notes
Tips:
- This salad can be made in advance, just cover with cling wrap and keep in the fridge.
- Add some shredded chicken for extra protein.
Nutrition
Serving: 1g | Calories: 305kcal | Carbohydrates: 20g | Protein: 20g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 817mg | Potassium: 633mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1461IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 1mg