Turkey Leftovers: Cobb Salad
Turkey Leftovers: Cobb Salad
Desperate to find a use for leftover turkey that didn’t involve gravy and mashed potatoes, I threw together a quick and delicious salad this afternoon which used the turkey and a few other ingredients.
Salad always seems like it’s going to be guilt-free, but this one packs a serious calorie punch. It’s really good though and filling, so you won’t need to eat for hours (until that leftover pie starts calling your name).
Cobb Salad
Ingredients
1 head Butter Lettuce
Point Reyes Bleu Cheese
2 eggs, hard boiled
6 slices of bacon, fried and crispy
1 avocado
2 roma tomatoes
1 cup leftover turkey breast, diced
Balsamic Vinegar
Olive oil
Method
1. Hard boil eggs: Place two eggs in a saucepan with cold water and bring to boil. Once boiling, remove from heat and cover while you prepare the rest of the salad ingredients.
2.While eggs are cooking, in a frying pan, fry bacon, make sure to cook until crispy. Remove from pan, pat with paper towels to remove excess grease and break into small pieces.
3.Dice tomatoes. Slice avocado, Peel and slice hard boiled eggs. Dice turkey. Break bleu cheese into crumbles.
4.Chop lettuce into bite-sized pieces and toss with vinegar and olive oil.
5.Place tossed lettuce in serving bowls. Arrange individual ingredients over lettuce in small piles. Top with avocado.
Sunday, November 27, 2011