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Simple & Delicious

Texas Cobb Salad

Texas-style cobb salad with fajita-seasoned flank steak, bacon, blue cheese and assorted vegetables all topped with a fat-free BBQ tomato dressing

Recipe concept developed by The Culinary Institute of America

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Time:

Hands On: 1 hour 25 minutes
Total Time: 1 hour 25 minutes

Servings:

Makes 8 servings (1 salad each)
Ingredients
  • 2 whole wheat flour tortillas (8 inch), cut in half and thinly sliced
  •   PAMŪ Olive Oil No-Stick Cooking Spray
  • 1 can (14.5 oz each) Hunt'sŪ Fire Roasted Diced Tomatoes, drained
  • 1/2 cup Hunt'sŪ Original Barbecue Sauce
  • 1/4 cup chopped fresh cilantro
  • 8 ounces spring lettuce mix
  • 2 medium avocados, each cut into 16 slices
  • 8 hard-cooked eggs, peeled, halved lengthwise
  • 2 cups chopped red bell pepper
  • 1 cup chopped red onion
  • 1 pkg (4 oz each) crumbled blue cheese
  • 2 cups frozen whole kernel corn
  • 8 ounces sliced bacon, chopped
  • 1-1/2 pounds beef flank steak, thinly sliced across the grain
  • 2 teaspoons fajitas seasoning mix
Directions
  1. Preheat oven to 350°F. Place tortilla strips on baking sheet; spray to coat with cooking spray. Bake 15 to 16 minutes or until crisp and browned, stirring once halfway through. Set aside.
  2. Meanwhile, combine drained tomatoes, barbecue sauce and cilantro; set aside. Divide lettuce onto 8 plates. Top each with 4 avocado slices, 2 egg halves, 1/4 cup bell pepper, 2 tablespoons onion and 2 tablespoons blue cheese.
  3. Heat large nonstick skillet over medium-high heat. Add corn; cook and stir 3 to 4 minutes or until corn is lightly browned. Place 1/4 cup corn on each plate. Place bacon in skillet; cook over medium heat 5 to 8 minutes or until crisp. Remove bacon with slotted spoon; drain on paper towels. Remove and discard all except 2 tablespoons drippings from skillet. Increase heat to medium-high; add steak and seasoning mix to skillet. Cook 5 to 6 minutes or until meat is browned, stirring several times.
  4. Place about 2 tablespoons bacon and 4 to 5 slices meat on each plate. Top each with 1/4 cup tomato mixture and equal amounts of tortilla strips. Serve immediately.

Nutrition Facts

Amount per Serving
Calories
501
% Daily Value*
Total fat
42%
28 g
Saturated fat
46%
9 g
Cholesterol
88%
264 MG
Sodium
36%
876 MG
Carbohydrate
10%
29 g
Dietary fiber
30%
7 g
Sugars
1%
10 g
Protein
70%
35 g
Vitamin A
51%
Vitamin C
102%
Calcium
17%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information