TURKEY COBB SALAD
You can mix and match the listed ingredients to create your own version of this cobb salad. We used store-bought roasted turkey, but chicken also works well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 352 g, Fat 24 g, Fiber 2 g, Protein 24 g
TURKEY COBB SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat, cover and let stand 10 minutes. Transfer to a bowl of ice water to cool.
- Meanwhile, preheat the broiler. Combine 1 teaspoon paprika, 1/4 teaspoon salt, and pepper to taste in a small bowl. Arrange the turkey cutlets on a baking sheet and sprinkle both sides with the paprika mixture. Broil until just cooked through, about 3 minutes per side. Transfer to a plate and set aside while you make the dressing.
- Combine the vinegar, the remaining 1/8 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the olive oil along with any collected juices from the turkey. Finely chop 1/4 cup of the tomatoes and add to the dressing.
- Peel and halve the hard-boiled eggs. Discard the yolks or save for another use. Chop the egg whites and add to the bowl with the dressing, along with the lettuce, avocado and the remaining 1 3/4 cups tomatoes. Chop the turkey, add to the bowl and toss. Divide the salad among bowls and sprinkle with the blue cheese.
Nutrition Facts : Calories 431, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 289 milligrams, Sodium 700 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 51 grams
TURKEY COBB SALAD SANDWICH
Steps:
- In a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids.
- In a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.
TURKEY COBB SALAD
Cubed deli turkey takes the place of chicken, while cheddar replaces blue cheese in this easy Cobb-inspired salad. The protein-rich turkey and cheese, plus eggs and bacon, give the salad staying power, so you won't get hungry an hour after you eat. Serve the salad right away or pack it up in individual containers, and you'll be set for lunch for days.
Provided by Cooking Light
Time 30m
Yield Serves 4 (serving size: 3 cups)
Number Of Ingredients 14
Steps:
- 1. Whisk vinegar, oil, mustard, salt, and pepper in a small bowl. Divide dressing among 4 small glass jars.
- 2. Divide romaine, scallions, tomato, cucumber, turkey, bacon, egg halves, and cheddar evenly among 4 (3-cup) lidded containers.
- 3. Just before serving, add avocado, if desired, and dressing to salad and toss to coat.
Nutrition Facts : Calories 264, Carbohydrate 7g, Fat 20g, Fiber 3g, Protein 14g, SaturatedFat 6g, Sodium 538mg, Sugar 3g
TURKEY COBB SALAD
Enjoy this turkey cobb salad as a healthy party platter to use up Christmas leftovers. It's full of vibrant flavours like pancetta, avocado, eggs, chicory and tomatoes
Provided by Esther Clark
Categories Buffet, Snack, Supper
Time 37m
Number Of Ingredients 12
Steps:
- Cook the eggs in a large pan of boiling water for 8 mins. Drain, transfer to a bowl of cold water and leave to cool.
- Heat the grill to high. Put the pancetta on a baking sheet lined with foil and grill for 3-4 mins, or until crisp. Pat with kitchen paper to remove any excess oil and leave to cool.
- Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.
- Arrange the turkey, chicory, avocado, tomatoes, pancetta and eggs on a large platter. Drizzle over the dressing, season and serve with the seeds on the side for sprinkling over.
Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
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