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Turkey Cobb Salad

This colourful, fresh and flavourful salad is a satisfying meal in one – perfect for dining al fresco.

Dressing:
 2 tbsp (25 mL) white wine vinegar
 1 tbsp (15 mL) Dijon
 1 tsp (5 mL) sugar
 ¼ tsp (1 mL) salt and fresh cracked pepper
  cup (75 mL) olive oil
Salad:
 1 head Boston lettuce, broken into bite sized pieces
 1 lb (454 g) Ontario turkey breast, chopped
 1 cup (250 mL) chopped, cooked Ontario bacon
 4 eggs, boiled and quartered
 2 cups (500 mL) cherry tomatoes, halved
 1 avocado, chopped
 ¼ cup (50 mL) crumbled blue cheese (optional)
Steps:
1

In measuring cup, whisk together white wine vinegar, Dijon, sugar, salt, pepper and oil until well blended.

2

In shallow bowl, arrange lettuce. Arrange turkey, bacon, eggs, tomatoes and avocado and cheese (if using) in rows. Drizzle with dressing and serve.

Cook's Notes:
3

Makes 4 servings

If you aren’t a fan of blue cheese, substitute an equal amount of creamy crumbled goat cheese instead.