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Turkey Cobb Salad

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

 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
 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)

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


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:

Makes 4 servings

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