Shrimp Cobb Salad
6 cups romaine lettuce, chopped
1 pound medium shrimp, peeled, deveined cooked
4 hard boiled eggs, peeled and sliced
4 - 6 slices bacon, cooked crisp and chopped
1 medium tomato, medium diced
1 avocado, medium diced
1 cup crumbled feta
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon balsamic vinegar
1/4 cup sour cream or plain yogurt
1/2 cup extra virgin olive oil
2 tablespoons fresh basil, chopped
1/2 cup crumbled feta
½ teaspoon salt
Black pepper to taste
1. To make vinaigrette, combine vinegars, mustard, salt, pepper and sour cream in blender. With blender running, add olive oil in a slow stream until emulsified. Add basil and feta, pulse for a couple of seconds. Set aside.
2. To assemble salad, place romaine lettuce in large serving bowl or platter; top with arranged rows of shrimp, eggs, bacon, tomatoes, avocado, and feta.
3. Serve immediately with Feta Vinaigrette.
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