The photo shows 2 servings on an 11 x 7 1/2 board.

I can’t let summer pass without making a Cobb salad. The Cobb originated at the Brown Derby restaurant in Hollywood, and was beloved by dozens of swanky 40’s celebrities. It is traditionally made with tons of greasy bacon, lashes of full-fat cheese and a heavy dressing, and hence can be a minefield of unwanted fats. Not to worry. Here I reduced the fats by using light blue cheese, turkey bacon and a healthier dressing — if you’d like to go further, substitute egg whites for the whole egg. The original Cobb calls for turkey, but salmon adds great flavor and healthy fats. Also, I added a pretty cool twist with the shallots — sometimes they are added to the dressing raw, but instead I roasted them alongside the salmon. The caramelized shallots are then used to top the salad and add visual impact and depth of flavor.

More on the subject of fats: The Joslin Diabetes Center reports that even though fat has little immediate effect on blood glucose levels, it should be monitored closely. Here’s why:

  • -fatty meals can slow down digestion and make it harder for insulin to work
  • -some fats can raise cholesterol levels and increase your risk for a heart attack
  • -fats are high in calories and contribute to weight gain


Brands of lighter blue cheese are everywhere. Laughing Cow brand has light blue cheese in nice pre-wrapped triangles. Arrange the ingredients just so and make it look nice: visual impact is sometimes as important and taste. With that said, here is my version of Cobb salad: the photo shows 2 servings on a 15 inch by 7 1/2 board. One last thing to make it look extra beautiful: when you peel and slice avocado, put the slices in a bowl of cold water. It won’t turn brown for awhile. When you’re ready to use the avocado, just pat it dry lightly. Voila, no browning!


Recipe: Salmon Cobb Salad


For the dressing:
  • 1 Tbsp good olive oil
  • 1 tsp red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/8 tsp honey
For the Salad:
  • 1 small shallot, peeled and sliced
  • 1 4 oz fresh salmon fillet
  • 2 cups mixed fresh greens, such as herb, arugula or frisee
  • 1 hard-boiled egg
  • 1 strip cooked bacon
  • 1/4 cup cherry tomatoes (about 5)
  • 1/4 avocado
  • 1 oz blue cheese, reduced fat if desired
1. Preheat the oven to 400 degrees 2. Mix the dressing ingredients together in a small glass and set aside. 3. Toss the shallot slices in the 2 tsp olive oil. 4. Place the salmon fillet on an oven-safe pan. Scatter the shallot slices and oil on top of the salmon. Make sure the oil covers all the salmon. Roast the salmon at 400 degrees for approximately 12 minutes, or 10 minutes per inch of thickness. Do not overcook. 5. Mix the greens with the salad ingredients, with the salmon on top. For a composed salad, place each ingredient in its own pile on top of the salad greens (the photo shows a composed salad).

This recipe makes 2 servings.
Nutrition for one serving is as follows:
















Saturated Fat

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This entry was posted in Lunch.