After a day of indulging, in nothing but good for you salty food like buttered popcorn at the movie theater, Chinese at the Food Court, and Nachos later on for dinner, a salad sounds really good the next day. I’ve been craving a cobb salad really bad and I’ve also been trying to figure out how to hard boil an egg correctly.
I’ve tried many different methods of cooking hard boiled eggs, including one where you boil the eggs for so many minutes, but the egg end up cracked and they start leaking. Other times when I let them sit in the pan, they turn this really bright orange color. Does that mean that the eggs are over cooked? I finally found one method that worked for me. You fill a pot with cold water, enough to cover the eggs. Let the eggs come to a boil. Usually takes about 7 minutes. Turn a timer on for 16 minutes and cover the eggs. Remove them from heat. Once the timer comes off cool the eggs in cold water or ice bath. Voila, the eggs weren’t a bright orange color.
Cobb salad reminds me of a scene from Julie and Julia where the girls were all sitting around a table and eating a cobb salad. Julie takes a bread stick and one of her friends grabs it away from her. I don’t know about you, but if that were my friend, I would have punched her. Let me eat my bread stick, dangit! 🙂
Ingredients from Weight Watchers
Points Plus: 5 (Servings 3)
8 cup(s) romaine lettuce, chopped
1/3 pound(s) deli-sliced turkey, cut into thin strips
1/4 pound(s) low-fat Swiss cheese, cut into thin strips (I used low-fat cheese sticks and cut them up into pieces)
1 large tomato(es), diced
4 slice(s) cooked crisp turkey bacon, crumbled
2 large egg(s), hard-boiled, diced
6 Tbsp reduced-calorie blue cheese dressing
Arrange lettuce in 4 salad bowls. Evenly divide turkey, cheese, tomato, bacon and egg among bowls.
Spoon 1 1/2 tablespoons dressing over each salad just before serving. Yields 1 salad per serving.