Another Soup & Salad Week recipe from Cooking Light. I think calling this a Cobb is a stretch at best, but it’s still a bright, tasty salad.
1 pound shrimp, peeled and deveined
1 head romaine lettuce
4 pieces center cut bacon
1 avocado, cut into 8 slices
1 cup frozen corn, thawed
1 cup shredded carrots
2 cups grape tomatoes, halved
1.5 tbsp olive oil
2.5 tbsp lemon juice
0.5 tsp Dijon mustard
salt and pepper
Heat cast iron pan. Cook bacon until crisp. Crumble and set aside. Drain pan, wipe clean and spray with cooking spray.
Season shrimp with salt, pepper and paprika. Cook until cooked through.
Mix olive oil, mustard and lemon juice and season with salt and pepper.
Toss lettuce with dressing. Divide remaining ingredients between 4 plates. Serve with 1/4 shrimp and 1/4 bacon.
WW Points: 8 per serving (4 servings)