3.9112
Turkey Cobb SaladYou can mix and match the listed ingredients to create your own version of this salad. We used store-bought roasted turkey, but chicken also works well.
  • 4 slices (4 ounces) bacon
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1 large head romaine lettuce, shredded
  • 8 ounces (2 cups) roasted turkey breast, cut into 3/4-inch dice
  • 1 ripe avocado, pitted, peeled, and thinly sliced
  • 3 ounces (3/4 cup) blue cheese, crumbled
  • 2 hard-cooked eggs, cut into wedges
  • 2 plum tomatoes, cut into 1/2-inch dice
servings:4
  1. In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
  2. In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.
20 min20 min20 min

Turkey Cobb Salad

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You can mix and match the listed ingredients to create your own version of this salad. We used store-bought roasted turkey, but chicken also works well.
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Ingredients

  • 4 slices (4 ounces) bacon
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1 large head romaine lettuce, shredded
  • 8 ounces (2 cups) roasted turkey breast, cut into 3/4-inch dice
  • 1 ripe avocado, pitted, peeled, and thinly sliced
  • 3 ounces (3/4 cup) blue cheese, crumbled
  • 2 hard-cooked eggs, cut into wedges
  • 2 plum tomatoes, cut into 1/2-inch dice

Directions

  1. 1In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
  2. 2In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.

Browse Recipe

7 USER REVIEWS
  • Absolutely Delicious

    star55

    Don't mind the health freaks. This recipe is delicious. Don't limit yourself to eating dirt just because you want to eat "healthy". Live life and enjoy it to the fullest. This meal is perfect and the avocado and bacon really sing together. However, I prefer feta to blue cheese.
  • liten it up

    star33

    Looks great, for the calorie conscience you can always leave out the egg yolks and cut way back on the bacon/cheese. Avocado is a healthy fat, don't leave out too much. Add more veggies than the recipe calls for and your waistline will thank you also.
  • Looks Great!

    star44

    That looks totally awesome. Salivating...
  • Order it without the fattening calories

    star33

    No cheese, no avacado on mine please.
  • Beware of foods disguised as salads!

    star11

    How can something covered in bacon and cheese be called a salad???? I'm sure in the end people will smother this with ranch dressing or something and still think it's healthy. The salad above appears to be clocking in at about 1000-1200 calories (veggies only contribute about 100 of those calories) before adding any salad dressing to it!!!! That's about the same as having a double quarter pounder with cheese, large fries and a diet coke!!! If you add the dressing, then change that to a regular coke and possibly a McDonalds apple pie.

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(7 reviews)
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