Smoked turkey cobb salad

Yield: 4 servings

Measure Ingredient
⅓ cup Slivered Almonds
½ pounds Cooked Smoked Turkey; thinly sliced
1 pounds Romaine Lettuce; rinsed and crisped
1 large Ripe Avocado
1 cup Watercress Sprigs; rinsed and crisped
1 large Ripe Tomato; cored, seeded and chopped
2 larges Eggs; hard-cooked and chopped
3 ounces Gorgonzola Cheese; crumbled
3 tablespoons White wine Vinegar
2 tablespoons Chives; chopped
6 tablespoons Olive Oil
1 tablespoon Dijon Mustard
⅛ teaspoon Ground Black Pepper


Spread almonds in a 9" baking pan and toast in a 350øF oven until golden, 5-7 minutes. Cut turkey into bite-sized pieces; set aside.

Tear romaine into bite-sized pieces. Peel, pit and dice avocado. Mix together chive dressing ingredients. In a large, wide salad bowl, lightly mix romaine, watercress, and chive dressing; arrange on top mounds of the avocado, turkey, tomato, eggs, and cheese; sprinkle with almonds. Mix lightly.

Source: Unknown Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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