Turkey Cobb Salad
Makes 4-6 servings
Ingredients
Dressing:
- ¾ cup canola oil
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- ¾ teaspoon dry mustard
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon sugar
- 2 garlic cloves, minced
- sea salt and freshly ground black pepper, to taste
Salad:
- 6 strips apple smoked bacon
- 3 eggs
- 10 cups spring mix
- 1 turkey breast, cut into ½" cubes
- 2-3 cups roasted Brussels sprouts
- 2-3 cups roasted butternut squash
- 1 large avocado, cut in half lengthwise and then crosswise into ¼"-thick pieces
- 1 cup candied pecans, roughly chopped
Instructions
Make the dressing:
- Combine the dressing ingredients (canola oil through garlic) in a small jar with a lid and shake vigorously until emulsified. Season with salt and pepper to taste. Set aside or refrigerate for up to 1 week.
Make the salad:
- Preheat oven to 400 degrees. Line a baking sheet with foil and lay bacon in a single layer on the baking sheet. Bake for 12 minutes, remove from the oven and pour off bacon grease. Bake for an additional 3-8 minutes until crisp. Remove the bacon from the oven and transfer strips to a paper-lined platter to drain and finish crisping. Cut strips into 1" pieces. Set aside.
- Place eggs in a small sauce pan and fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover and let stand for 12 minutes. Transfer eggs to a small bowl and cover with cold water; let cool and peel. Slice eggs in half lengthwise and then crosswise into ¼"-thick pieces. Set aside.
- Spread lettuce in a large serving platter. Arrange bacon, eggs, Brussels sprouts, turkey, butternut squash, avocado and candied pecans in separate rows.
- To serve, drizzle with dressing, season with salt and pepper, and toss to combine. Or let guests serve themselves and dress the salad to their liking.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/turkey-cobb-salad-cranberry-sauce-brie-crostini/