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Red, white, and blue cheese salad

Red, White and Blue Cheese Cobb Salad

From Clean Eating Magazine



1 large head Romaine lettuce, thick ribs removed and chopped

3 large eggs, hardboiled, whites only, chopped

1 small jicama, peeled and grated

1 yellow bell pepper, thinly sliced

1 cup grape tomatoes, halved

1 cup peeled and shredded carrot

2 ounces low-fat blue cheese, crumbled

3 3-oz boneless, skinless chicken breasts (3/4 lb), cooked and chopped into 3/4-inch chunks

5 tablespoons nonfat plain Greek yogurt

3 tablespoons red or white wine vinegar

1-1/2 tablespoons extra-virgin olive oil

1-1/2 teaspoons organic evaporated cane juice

1 teaspoon finely chopped fresh dill

1 teaspoon finely chopped fresh parsley

Pinch each sea salt and fresh ground black pepper



  1. Divide lettuce into serving plates or wide, shallow bowls. Arrange egg, jicama, bell pepper, tomatoes, carrot, cheese and chicken in vertical rows over top.
  2. In a small jar with a tight-fitting lid, combine yogurt, vinegar, oil, cane juice, dill, parsley, salt and black pepper. Shake until well combined and drizzle over each serving. Serve immediately.


Cook’s Note:  

If you want to serve this salad family style, simply combine salad ingredients in a large bowl, add dressing and toss.


Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an MBA in Marketing and Strategic Management and a BS in Food Science from the University of Minnesota.  Helena lives in Minneapolis with her husband and their young child.


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