Lunch · Dinner · Turkey
Turkey Cobb Salad
Rows of turkey, bacon, egg, avocado, tomato and blue cheese over crisp romaine with a mustard vinaigrette.
⏱ 35 min (20 min prep, 15 min cooking)
🍽 Serves 4 · about 3 cups
leftovers
gluten free
ContainsMilk, Eggs. Check the labels on what you buy; brands differ.
Ingredients
Salad
- 4 Eggs, large
- 6 strip Bacon
- 1 head Romaine lettuce, chopped
- ¾ lb Turkey breast, bone-in, cooked, skin and bone removed, diced (leftover roast turkey works well)
- 1 Avocado, diced
- 2 Tomatoes, diced
- ½ cup Crumbled blue cheese, crumbled
- 2 tbsp Fresh chives, chopped
Vinaigrette
- 3 tbsp Red wine vinegar
- 1 tsp Dijon-style mustard
- ¼ tsp Table salt
- ¼ tsp Ground black pepper
- ⅓ cup Olive oil
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: saucepan, large skillet, jar with lid, large platter.
- Put the eggs in a saucepan, cover with cold water and bring to a boil. Turn off the heat, cover and let stand 12 minutes, until the yolks are firm. Cool in ice water, then peel and chop.
- Cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Drain and crumble.
- Shake the vinegar, mustard, salt, pepper and oil in a jar.
- Spread the romaine on a platter. Arrange the turkey, bacon, eggs, avocado, tomato and blue cheese in rows on top. Sprinkle with chives.
- Drizzle with some of the dressing and pass the rest.
Make aheadCook the eggs and bacon and mix the dressing up to 3 days ahead. Dice the avocado just before serving.
↺ LeftoversKeep leftover toppings separate from the lettuce and dressing; pack them for lunch the next day.
🧒 With kidsServe the toppings in little piles and let kids pick. Swap the blue cheese for cheddar.
Dairy-free swapLeave out the blue cheese.
Gluten-free swapCheck the bacon and mustard labels.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.