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Mediterranean Cobb Salad

TOTAL TIME: Prep: 1 hour Cook: 5 min./batch YIELD: 10 servings.
I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like the classic Cobb salad. I've replaced typical chicken with crunchy falafel that's just as satisfying. —Jenn Tidwell, Fair Oaks, California

Ingredients

  • 1 package (6 ounces) falafel mix
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup chopped seeded peeled cucumber
  • 1/4 cup 2% milk
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon salt
  • 4 cups torn romaine
  • 4 cups fresh baby spinach
  • 3 hard-boiled large eggs, chopped
  • 2 medium tomatoes, seeded and finely chopped
  • 1 medium ripe avocado, peeled and finely chopped
  • 3/4 cup crumbled feta cheese
  • 8 bacon strips, cooked and crumbled
  • 1/2 cup pitted Greek olives, finely chopped

Directions

  • 1. Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel.
  • 2. In a small bowl, mix sour cream, cucumber, milk, parsley and salt. In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens. Drizzle with dressing.

Nutrition Facts

1 cup: 258 calories, 18g fat (5g saturated fat), 83mg cholesterol, 687mg sodium, 15g carbohydrate (3g sugars, 5g fiber), 13g protein.

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