• 200calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B6

Ingredients Jump to Instructions ↓

  1. 3 slice(s) center-cut bacon

  2. 1 cup(s) plain low-fat yogurt

  3. 1/4 cup(s) loosely packed snipped fresh chives

  4. 1 tablespoon(s) Dijon mustard

  5. Salt

  6. Freshly ground black pepper

  7. 2 romaine hearts , torn

  8. 8 ounce(s) lump crabmeat , picked over

  9. 2 large tomatoes , seeded and chopped

  10. 1 ripe avocado , chopped

Instructions Jump to Ingredients ↑

  1. On microwave-safe plate, between paper towels, arrange bacon in single layer. Microwave on High 3 minutes or until crisp. When cool, crumble.

  2. In a small bowl, with wire whisk, stir yogurt, chives, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well combined.

  3. In a large bowl, toss romaine with half of dressing. In small bowl, gently stir half of remaining dressing into crabmeat.

  4. Divide romaine among 4 serving plates. Arrange tomatoes, avocado, bacon, and crabmeat in rows over romaine. Spoon remaining dressing over salads.

  5. Tips & Techniques Bringing Home the Bacon: You can keep the crunchy treat in this lightened version of the traditional Cobb salad, thanks to a low-cal yogurt dressing. Serve with a crusty whole wheat baguette.

  6. Speedy Seeding: Halve tomato crosswise and gently dig seeds out with your fingers.


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