Shrimp Cobb and Mango Salad

 Serves: 4

*Ingredients* 

 

·          8 cups leafy greens – torn into medium size pieces

·          6 hard-boiled eggs - peeled and chopped

·          8 strips of bacon – fried and chopped

·         2 tomatoes – seeded - chopped - drained

·         2 avocado – pealed – pitted - diced

·         2 cups chopped watercress lettuce (stems removed)

·         4 cups cooked shrimp

·         2 ripe mango, peeled - pitted - diced

·         4 ounces Roquefort cheese, crumbled

 

*Preparation*

1.      In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. The bacon can be baked in the over – 350F

2.      Dice the hard-cooked eggs and set aside.

3.      Make a bed of leafy greens on serving plates. Arrange the shrimp, eggs, avocados, bacon tomatoes, watercress, Mangoes and shrimp– in a creative pattern.  Sprinkle 1 ounce crumbled Roquefort over top of each salad.

*Cobb Dressing*

·         1/4 cup balsamic vinegar

·         1/2 cup plain yogurt

·         1 1/2 teaspoons Dijon-style mustard

·         1 clove garlic, minced

·         1/4 tsp. salt

·         1/2 teaspoon coarsely-ground black pepper

·         1/2 cup extra-virgin olive oil

·         freshly squeezed lemon juice 

*Directions*

1.      In a medium size bowl, whisk together the Balsamic vinegar, mustard, garlic, and pepper. Add the yogurt and salt, slowly Whisk in the olive oil until it thickens.

2.      Pour a little of the dressing over the salad or serve on the side. Squeeze lemon juice over top.