According to the Everyday Food Light the way you make a Cobb Salad light is to scale back on the bacon, use only the whites of the eggs, and make a low fat buttermilk and light mayonnaise dressing and put a modest amount of blue cheese in the dressing.    I did not get rid of the egg yolk, I used a poached chicken breast instead of deli turkey.  I think Bobby Dean’s low fat blue cheese dressing tastes better.  But this was easy and refreshing meal for a hot-hot-hot day.  Instead of Boston lettuce I used watercress.  I did 2 eggs, but 3 slices of bacon.  

Ingredients:

4 large eggs

3 slices bacon

1 C low-fat buttermilk

1/4 C light mayonnaise 

1 T red wine vinegar

1/2 C crumbled blue cheese

Coarse Salt

2 heads Boston lettuce, torn into bite-size pieces

6 oz deli turkey, diced

4 plum tomatoes, halved, seeded and diced (I used a large slice cut up Farmer’s Market heirloom tomato.)

1 avocado halved lengthwise, pitted, peeled and diced

Directions:

1. Boil the eggs and cook the bacon until crisp.  Peel the eggs and slice with an egg slicer.  Cut up the bacon.
2. In a medium bowl, whisk together buttermilk, mayonnaise and vinegar.  Gently fold in blue cheese; season dressing with salt.
3. I used 2 bowls and but the lettuce on the bottom.  Each bowl got a whole egg, slice chopped tomato, and 1/2 an avocado.
4. I gave Jim more of the bacon and the chicken.