Cobb Salad with White Fish

Cobb Salad with White Fish

4 eggs

4 fillets white fish  - (Cod recommended, I used flounder)

1/2 tsp paprika

sea salt & fresh pepper

1 large bunch romaine

1 avocado, peeled & pitted

2 tomatoes, chopped

2 oz low-fat feta

2 tsp extra virgin olive oil

1/4 cup balsamic

1 tsp raw honey

1 clove garlic, minced

1 tsp dijon mustard

juice of 1 lemon (I used my Pampered Chef juicer - works AMAZING!)

Boil the eggs - and chop (but eggs in cool water, boil for 10 minutes)

Prehead broiler to high. Line a cookie sheet with aluminum foil and place fillets on sheet. Sprinkle with paprika, and season with salt and pepper. Broil for 5 minutes, remove from ehat and let cool for 5 minutes. Then cut into half inch square chunks.

Divide lettuce evenly among four plates. Add fish, egg, avocado, tomatoes, and feta. 

In a small bowl, whisk together oil, vinegar, honey, garlic, dijon musard & lemon juice. (I shook it all in a mason jar, and stored remaining dressing that way!). Drizzle over salad. ENJOY!