Shrimp Cobb Salad with Honey Dijon Dressing
I have created a healthy twist on the traditional Cobb salad for you to enjoy! Colorful veggies in all different shapes and sizes paired with shrimp replace the familiar bacon and blue cheese. A perfect cooking project for the little chefs in your house… Let them choose their favorite veggies or better yet, entice them to try new ones! Have an upcoming BBQ, potluck or picnic? This easy to make and transport salad will be a guaranteed hit!
Servings: 4
Ingredients
Salad
- 1 pound peeled and deveined cooked shrimp (medium or large), cut into pieces
- About 4 cups mixed salad greens such as romaine, red or green leaf and spinach
- 1 pint grape or cherry tomatoes
- 1 cup pitted olives a Mediterranean mix is fun!
- 1 medium zucchini diced
- 4 hard-boiled eggs quartered
- 1 cup shredded cheddar cheese reduced-fat is fine
- 2 cups cooked corn kernels or 2 large ears
Creamy Honey-Dijon Dressing
- 1/2 cup plain Greek yogurt reduced-fat is fine
- 1/3 cup healthy olive oil mayonnaise like Spectrum or Hellmann's
- 1 tablespoon Dijon mustard
- 2 teaspoons honey or to taste
Instructions
Salad:
- Layer greens on a large serving platter.
- Arrange all salad ingredients on top of lettuce in vertical rows. Cover and refrigerate until serving time. Salad may be assembled up to 1 day ahead.
Dressing:
- In a small bowl, combine all ingredients well. Cover and refrigerate until serving time. Dressing may be made up to 3 days ahead; cover and refrigerate.
- Serve dressing with salad..
Notes
Make Ahead and Storage Tips: salad may be assembled (undressed) up to 1 day ahead. Cover and refrigerate until serving time. Leftover salad should be eaten within 1 day. Dressing may be made up to 3 days ahead; cover and refrigerate. Use within 2 days.
Not a shrimp eater? Swapping with grilled chicken would be equally delicious!
Feeding a crowd? adjust the quantity of ingredients and serving platter accordingly.
Let your imagination run wild when choosing ingredients for your Cobb salads! Fabulous additions include kidney or black beans, avocados, peppers, hearts of palm, artichokes, green onions, cucumbers, radishes, broccoli…you get the idea!
Other easy salads suited for BBQ’s, potlucks and picnics are: Grilled Asparagus, Tomatoes ‘n Peppers Salad, Heirlooms ‘n Goat Cheese with Balsamic Drizzle and Grilled Vegetable Couscous Salad.
