There’s nothing I love more than a delicious, healthy salad. Except perhaps taking a delicious, healthy salad and adding bacon and cheese to it.
I’ve always been a fan of the Cobb salad; this is a variation on it based on what was in my refrigerator.
Fresh tomatoes, roughly chopped
Bacon or turkey bacon, about 3-4 slices per salad
Shrimp, peeled, tails off (fresh or frozen)
Bleu cheese or gorgonzola crumbles
Salt and pepper or Tony’s, to taste
Place bacon strips on a microwave-safe plate lined with paper towels. Microwave for about 10 minutes per batch, or until bacon is very crispy. Blot with paper towels to soak up excess grease, let cool and then crumble into pieces.
Saute shrimp in a tablespoon of olive oil over medium heat until pink. Season with a little salt and pepper or Tony’s.
Toss baby spinach, tomatoes and mushrooms and spread on a plate. Top with shrimp, bacon and bleu cheese crumbles. Mix olive oil and balsamic vinegar in a small bowl and sprinkle over the salad.
Note: Next, time I would also like to add avocado. I’m not a huge fan of hard-boiled eggs like the traditional Cobb, but others might want to give them a shot as well.