Cobb-Style Turkey Salad


Cobb-Style Turkey Salad

Use up your leftover turkey in this big, hearty salad.


3 cups (750 mL) shredded romaine lettuce
1 cup (250 mL) torn watercress leaves or arugula leaves
1 large tomato, cubed
1 small sweet red pepper, thinly sliced
2 cups (500 mL) cubed cooked turkey
1 avocado, peeled, pitted and cubed
1/4 cup (60 mL) crumbled blue cheese
2 hard-cooked eggs, sliced
2 tbsp (30 mL) chopped fresh chives or green onions

2 tbsp (30 mL) red wine vinegar
1/2 tsp (2 mL) Dijon mustard
1 clove garlic, minced
1 pinch salt
1 pinch pepper
1 pinch granulated sugar
3 tbsp (45 mL) extra-virgin olive oil


Dressing: In small bowl, whisk together vinegar, mustard, garlic, salt, pepper and sugar; whisk in oil in thin steady stream.

Arrange romaine on large platter; top with watercress (if using). Arrange tomato, red pepper, turkey, avocado, cheese and eggs in piles on top. Sprinkle with chives. To serve, drizzle with dressing and toss.

Servings: 4

Nutritional Info.

approx. Per Serving

Cal  377

Pro  28 g

Total Fat  26 g

Sat. Fat  6 g

Carb- 9 g

Fibre  5 g

Chol  153 mg

Sodium  215 mg

%RDI  -

Calcium  9%

Iron  18%

Vit A  37%

Vit C  93%

Folate  55%