I love Cobb Salad, but sometimes they're a bit too heavy on the egg and bacon to be as healthy as I'd like. Hannaford's Fresh magazine printed a version that I really liked. The dressing was delicious, and subbing prosciutto for bacon was inspired. Yes, I love bacon, but I liked this combo even better, especially because we got to serve it layered in a big bowl and everyone could add what they wanted. The only thing missing from the picture above is the chicken, which was being kept warm nearby! The only thing I changed from the Hannaford recipe is feta cheese subbed in for regular goat cheese.
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