Bacon and avocados used to be off-limits for those of us watching our weight due to their high fat content. Thankfully, times have changed. All foods are on the menu so long as we use moderation. This non-traditional Cobb salad is a great example. Each serving includes both crispy bacon and creamy avocado slices along with quickly sautéed shrimp. Carrots and corn add color and crunch.
Low in overall fat, calories and WW Points, this is what warm-weather dinners should be: cool, refreshing and best of all, delicious. Welcome to summer!
4 slices center-cut bacon
1 lb. large shrimp, peeled and deveined
½ tsp. paprika
¼ tsp. black pepper
Cooking spray
¼ tsp. salt, divided
2 ½ Tbsp. fresh lemon juice
1 ½ Tbsp. extra-virgin olive oil
½ tsp. whole-grain Dijon mustard
1 (10-oz.) package romaine salad
2 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup frozen corn, thawed
1 peeled avocado, cut into 8 wedges
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove from pan & cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. 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 tsp. salt, lemon 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.
Serves 4