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Cobb Salad
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This is the basic recipe, you may improvise with any low carb veggies you have on hand: chopped mushrooms, diced zucchini, sliced celery while not traditional are delicious additions.
3 cups chopped Romaine lettuce (about 1/3 head)
3 cups chopped iceberg lettuce (about1/3 head)
1 pound cooked chicken or turkey breast, in one piece, diced
8 slices bacon, cooked and crumbled
1 tomato, seeded and diced
4 green onions, white and 1 green, chopped
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
1 large avocado, peeled and sliced
3/4 cup (about 6 ounces) crumbled Roquefort cheese
1 hard boiled egg, very finely chopped.
In a large bowl, mix Romaine and iceberg lettuces, chicken, bacon, tomato, and green onions.
In a small bowl, whisk vinegar and mustard until combined. Slowly whisk in olive oil. Pour 3/4 of the dressing over salad and mix well. Divide salad on 4 plates.
Sprinkle cheese and chopped eggs over salads. Arrange avocado slices on top; drizzle with remaining dressing.
Avocados, though a fruit, are allowed on Induction in moderation.
Servings: 4
Carbohydrates: 12 grams
Net Carbs: 6.5 grams
Calories: 740
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