
Roasted Turkey Cobb Salad
Makes 4 Entree or 6 Lunch ServingsIngredients
* | 1 head romaine lettuce, washed and dried |
* | 1 head Boston or Bibb lettuce, washed and dried |
* | 12 ounces deli-style roasted turkey breast, cubed |
* | 6 strips bacon, cooked and crumbled |
* | 3 hard cooked eggs, peeled and diced |
* | 1 avocado, preferably Hass, removed from shell and diced |
* | 12 cherry tomatoes, halved |
* | 6 ounces blue cheese, crumbled |
* | Italian dressing, champagne vinaigrette, Ranch dressing or other preferred salad dressing |
Instructions
1 | Cut or rip lettuces into bite-sized pieces and arrange on a large serving platter. |
2 | Arrange turkey, bacon, eggs, avocado and tomatoes in rows on top of the greens. Sprinkle crumbled blue cheese over the top. |
3 | Serve separately with a variety of salad dressings. |
Notes
Alternately, serve in 6 individual luncheon portions.