Spa Cobb Salad Wraps with California Nectarines and Balsamic Nectarine Dressing


  • 1 (15 ounce) can cannellini or Great Northern beans, rinsed and drained, divided
  • 2 large cloves garlic, peeled
  • 1 fresh California nectarine, pitted and diced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • Sea salt to taste
  • Salad:
  • + 10 more ingredients
    • 5 leaves fresh basil, chopped
    • 4 slices bacon, cooked crisp and crumbled
    • 2 fresh California nectarines, pitted and sliced
    • 1 avocado, peeled, pitted and cubed
    • 1 (5 ounce) package mixed baby greens
    • 1 cup bite-size pieces grilled or roasted boneless, skinless chicken or turkey breast, chilled
    • ½ cup slivered red onion
    • ¼ cup crumbled blue cheese
    • 4 large whole wheat wraps or tortillas
    • Dressing:

1. Puree 1/3 cup beans with remaining dressing ingredients in a blender until smooth; set aside. Toss remaining beans with all salad ingredients in a large bowl. Drizzle with dressing and toss gently. Place equal amounts of salad in the center of each wrap. Fold in one side then roll up to enclose.

View full recipe at SpringPad


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