I feel this salad kind of has an identity crisis. WW calls it a Cobb. I thought it was more chef salad-y. Whatever. I also made some changes (I added avocado but used less bacon, pretty much making it a wash, points-wise).
The recipe calls for reduced fat blue cheese dressing. I did a homemade version (recipe included). I think I got that recipe from Eating Well.
8 cups romaine lettuce
1/3 lb deli turkey, cut into thin strips
16 cherry tomatoes, salted and halved
1/4 lb low-fat swiss, cut into thin strips
2 slices bacon, cooked crisp and crumbled
1/2 a cucumber or so, sliced
2 hard boiled eggs, chopped
6 tbsp low fat blue cheese dressing (recipe included)
1/2 an avocado, chopped
Divide ingredients into four bowls evenly and serve (toss with dressing).
1/3 cup lowfat mayo
1/3 cup nonfat yogurt (I used Greek bc that’s what we had)
1/3 cup skim milk
1/4 cup reduced fat blue cheese crumbles
2 tbsp tarragon vinegar
1 tbsp dijon mustard
salt and pepper
Whisk all ingredients to combine. Chill.
Points: 6 points (approximate) per serving (4 servings)