Smoked turkey cobb salad
4 servings
Ingredients
| Quantity | 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 |
Directions
CHIVE DRESSING
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