Cobb Salad with Green Goddess Dressing

keepingonpoint.com

Louise

Yield: 8 servings of dressing (¼ cup per serving)

subheading: For the dressing:

1 cup fat free Greek yogurt

½ cup light mayonnaise

1 oz. fresh basil

2 tablespoons shallots, minced

2 tablespoons basil pesto

¼ cup white wine vinegar

1 tablespoon granulated Splenda

1 teaspoon Dijon mustard

Pinch of salt and black pepper

subheading: For the salad:

2 cups romaine lettuce, chopped

1 boneless, skinless chicken breast (seasoned and cooked)

2 slices center cut bacon, cooked and drained of grease

1 hardboiled egg

2 tablespoons red onion, sliced

¼ cup chopped tomatoes

Directions at keepingonpoint.com

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