Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette
Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette might be a good recipe to expand your main
Classic Cobb Salad
Details
- Servings: 4
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
Ingredients
- For the salad:
- 6 slices prosciutto, chopped
- 4 cups mixed greens (romaine hearts and baby greens)
- 2 cooked chicken breasts, cubed or sliced
- 3 hard-boiled eggs, peeled and chopped
- 1 avocado, peeled, pitted and chopped
- 1 cup cherry tomatoes, halved
- 1 cup crumbled feta
- For the dressing:
- juice of 1 lemon
- 2 to 3 tablespoons red wine vinegar
- 1 teaspoon Dijon
- 1/4 cup olive oil
- 1/2 teaspoon each sea salt and cracked black pepper
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