Rainbow Cobb Salad
Yield: 4 servings
1 ½ cups cooked (41 to 50 count) shrimp
1 ½ cups medium diced red onion
1 ½ cups medium diced carrot
1 ½ cups medium diced cooked beets
1 ½ cups blanched broccoli (small florets)
1 ½ cups medium diced yellow bell pepper
8 cups shredded iceberg lettuce
1 cup shredded red cabbage
1 cup low-fat Ranch, blue cheese, or vinaigrette dressing
4 tablespoons freshly chopped parsley
Prepare the diced chicken or shrimp and vegetables (red onions, carrots, beets, broccoli, and bell pepper). Combine the lettuce and cabbage and toss with dressing. Divide the salad equally onto 4 plates or bowls. Arrange ¼ of the shrimp and ¼ of each of the diced vegetables in decorative piles or rows on top of the lettuce mixture.
You may take some additional dressing and drizzle it over the salads. Sprinkle the tops with chopped parsley and serve
