First, let me say this: If any one ever tries to tell you that making perfectly striped cobb salad is easy, send them to my house so that I can kick 100% of their ass.

This salad mostly came for the Clean Eating Magazine, which is awesome, with a few modifications. The stripes are: Avocado (replaced with cucumber for hubby), kalamata olives, boiled egg whites, diced roma tomatoes, cod (sprinkled with salt, pepper and paprika and broiled), feta, and turkey bacon. It was delicious!!

The dressing was just Woodstock dressing (Annie’s Organics, so good) served in a fancy punch cup.

Go make a cobb salad, then show it to me!!

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