INGREDIENTS
- 8 cups of romaine or iceberg lettuce
- 2 cups of chopped cooked chicken
- 1 cup of fresh blueberries
- 1/2 cup of chopped tomato
- 1/2 cup of chopped avocado
- 1/2 cup of cooked bacon
- 1/3 cup of crumbled blue cheese
- 2 large sliced boiled eggs
Blueberry lemon thyme vinaigrette
- 1/2 of fresh or frozen blueberries
- 3 tbsp of vegetable oil
- 2 tbsp of lemon juice
- 1 tbsp of chopped fresh thyme
- 1 tbsp of honey
- 1/2 of salt
- 1/2 of pepper
METHOD
Blueberry lemon thyme vinaigrette:
- Add the blueberries, oil, vinegar, lemon juice, thyme, honey, salt and pepper to a blender,
- Mix on high speed.
Blueberry Cobb Salad:
- Divide and arrange all ingredients between 2 bowls
- then drizzle with vinaigrette.
