Turkey Bacon Cobb Salad
This salad is a perfect way to use up any leftover turkey and get a good dose of hunger-busting protein at the same time. With a combination of shredded turkey, crisp turkey bacon, soft boiled eggs, and tons of herbs, this take on the classic cobb has similar qualities to a lyonnaise salad but packed with even more flavor.
Feel free to use this salad as a fridge dump and add in any veggies that are hogging space in your produce drawer. However you choose to dress up this recipe, it will surely snag a top spot in your go-to recipe rotation!
INGREDIENTS:
For the dressing:
1⁄2 cup olive oil
1⁄4 cup red wine vinegar
1 tablespoon dijon mustard
1⁄2 finely chopped shallot, finely chopped
1 teaspoon fresh thyme
Salt and pepper
1⁄2 cup extra-virgin olive oil
For the salad:
3 eggs
4 strips (2 oz/60 g) turkey bacon (cooked)
1 cup (2½ oz/70 g) cooked and shredded turkey
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
2 tablespoons fresh dill
1 cup arugula (or other mixed greens)
3 cups butter lettuce
1⁄4 cup crumbled blue cheese
1⁄2 cup cherry tomatoes, sliced in half
1⁄2 avocado, pitted, peeled, and cubed
1⁄2 shallot, thinly sliced
INSTRUCTIONS:
Cover eggs with water in a saucepan and bring to a boil. Once boiling remove from heat and cover for 7 minutes. Place eggs in a bowl of ice and cold water and allow to cool.
Add all ingredients for the dressing to a bowl, except for oil, and whisk together. Slowly drizzle in olive oil while whisking until combined.
Crumble bacon and add to a large serving bowl with shredded turkey, herbs, lettuce, cheese, tomatoes, avocado, and shallot. Add the dressing, a few tablespoons at a time, and toss so all of the leaves are well dressed (Note: you will not use all of the dressing.)
Peel eggs and slice in quarters. Place them on top of dressed salad and serve.
Makes 4 servings.
NUTRITION FACTS (PER SERVING):
Calories 320
Protein 22 g
Total fat 23 g
Saturated fat 6 g
Cholesterol 185 mg
Carbs 5 g
Fiber 2 g
Total sugars 2 g
Added sugars 0 g
Sodium 680 mg