Recipe of the Week

Mediterranean Cobb Salad


  • 1 package (6 ounces) falafel mix
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup chopped seeded peeled cucumber
  • 1/4 cup 2% milk
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon salt
  • 4 cups torn romaine
  • 4 cups fresh baby spinach
  • 3 hard-boiled large eggs, chopped
  • 2 medium tomatoes, seeded and finely chopped
  • 1 medium ripe avocado, peeled and finely chopped
  • 3/4 cup crumbled feta cheese
  • 8 bacon strips, cooked and crumbled
  • 1/2 cup pitted Greek olives, finely chopped


  • Prepare and cook falafel according to package directions. When cool enough to handle, crumble, or coarsely chop falafel.
  • In a small bowl, mix sour cream, cucumber, milk, parsley, and salt. In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens. Drizzle with dressing.

Nutrition Facts

1 cup: 258 calories

Fat: 18g

Carbs: 15g

Protein: 13g


Recipe of the Week

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