SAUSAGE COBB SALAD LETTUCE WRAPS

I substituted sausage for the bacon to make a lettuce roll-up your family and friends will adore. It’s flavorful, crunchy and pretty on the plate.

—Devon Delaney, Westport, CT

Takes: 25 min. • Makes: 6 servings

• ¾ cup ranch salad dressing
• ⅓ cup crumbled blue cheese
• ¼ cup watercress, chopped
• 1 lb. bulk pork sausage
• 2 Tbsp. minced fresh chives
• 6 large iceberg lettuce leaves, edges trimmed
• 1 medium ripe avocado, peeled and diced
• 4 hard-cooked large eggs, chopped
• 1 medium tomato, chopped

1. 1. Mix ranch salad dressing, blue cheese and watercress. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir in chives.
2. 2. To serve, spoon sausage into lettuce leaves. Top with avocado, eggs and tomato. Drizzle with dressing mixture.

1 serving: 433 cal., 38g fat (10g sat. fat), 174mg chol., 887mg sod., 7g carb. (3g sugars, 3g fiber), 15g pro.