When your husband tells you 3940232 times that this salad is amazing, you know it’s unbelievably good. I love Cobb salads and I can never order them anywhere because they always have chicken and bacon and I can’t have either one. This salad doesn’t contain either one and it has all the flavor of a traditional cobb salad. I have mentioned before that I’m not really into packaged faux-meat products, as the ingredient list is generally a mile long. This recipe uses coconut bacon made with Dang Coconut Chips, which are my new obsession. I ate like half the bag before I even started making the bacon. You can find the chips in the organic section of your grocery store. This salad has: crisp romaine lettuce, bell pepper, cucumber, red ripe tomatoes, hard boiled eggs, blue cheese crumbles, and sweet and smokey coconut bacon. I added some baked chicken to Kevin’s salad to keep him happy :). I topped the salad with Bolthouse Farms Chunky Blue Cheese Yogurt Dressing. You could also add avocado do this salad, but I didn’t have any that were ripe enough to use. Make extra coconut bacon and hard boiled eggs and you can make this salad to take for lunch the next day!
Note: Alternatively, you can use regular large unsweetened flaked coconut instead of the coconut chips, but you will have to increase the baking time.
Active Time: 15 minutes Total Time: 25 minutes
Serves: 4
Ingredients:
For the coconut bacon: ¾ tablespoon liquid smoke 1 tablespoon Tamari 1 tablespoon maple syrup ½ tablespoon water ½ tablespoon paprika ½ teaspoon black pepper
1.5 cups Dang Coconut Chips
For the salad: 6 cups romaine 1 tomato 1 hothouse cucumber 1 bell pepper 4 hard boiled eggs
½ cup crumbled gorgonzola cheese
For serving: Bolthouse Farms Chunky Blue Cheese or Creamy Ranch Yogurt Dressing
Directions: Preheat oven to 325 degrees F. Combine first 6 coconut bacon ingredients in a bowl and wisk to mix well. Add the coconut chips and toss to combine. Spread the seasoned coconut flakes in an even layer on a large baking sheet and bake in preheated oven for about 10 minutes, flipped half way through cooking time. If using regular coconut flakes, double the cooking time. While the coconut bacon is cooking, chop all of your salad ingredients and place in serving bowl.
Add the cooked coconut bacon and top with two tablespoons of your favorite ranch or blue cheese dressing (I like Bolthouse Farms Chunky Blue Cheese Yogurt Dressing).
Nutrition Information per serving (salad and 2 tablespoons Bolthouse Farms Yogurt Blue Cheese Salad Dressing):
Calories: 340 Fat: 19g Carbs: 29g Protein: 15g Sodium: 704mg Sugar: 17g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
