Thanksgiving is a holiday where they are typically a lot of leftovers. One of my favorite things to make is a big sandwich with leftover turkey, stuffing and cranberry sauce, and that will usually be my lunch on the day after the big dinner. But sandwiches can get a little boring after a while (and sometimes there are a *lot* of leftovers!), so sometimes I want a recipe that doesn’t come sandwiched between two slices of bread that still lets me use up some leftovers. This Turkey Cobb Salad is a good option.
My Turkey Cobb Salad starts with a bowl of romaine lettuce dressed with a little bit of vinaigrette. It is topped with turkey (of course), tomatoes, cucumbers, a hard boiled egg, bacon, blue cheese, cheddar cheese and avocado. All of the elements of the salad are arranged around the outside of the bowl, which gives it a really nice look before it is served. Once you’re ready to eat, the salad should be tossed so that you get some of almost every element in every bite. It has tons of flavor and the salty bacon, creamy avodavo, savory cheese and moist turkey all go together incredibly well.
The amounts given below are approximate, as I like to “eyeball” salads based on how much of each ingredient I have on hand and you should, too. I’ll usually fry up 2-3 slices of bacon for the salad, but will make more if I have more mouths to feed.Â I’ve had some cobb salads where the lettuce is so finely chopped that it is almost shredded. I like mine cut a little bigger than that, but feel free to chop the lettuce however you’d like. The salad will be a nice contrast to heavy Thanksgiving dinner no matter how it is presented. And best of all, you can size this recipe up to serve a big crowd or down to serve just one.
Turkey Cobb Salad
approx 4 cups chopped romaine lettuce
1/4 cup vinaigrette, or to taste
1 cup diced turkey breast meat
1/4 cup finely chopped bacon
1/4 cup crumbled blue cheese
1/4 cup diced white cheddar cheese or provolone
1/2 cup diced tomatoes
1/2 cup diced cucumbers
1 large boiled egg, thinly sliced
1/2 avocado, thinly sliced
salt and pepper, to taste
In a large bowl, combine lettuce and vinaigrette. Toss to combine and season with salt and pepper, to taste. Transfer to a large bowl.
Around the sides of the bowl, arrange the turkey meat, tomatoes, egg, bleu cheese, bacon, cheddar cheese and cucumbers in small piles. Place thinly sliced avocado at the center of the bowl. Serve the salad as is, and toss before serving.
Recipe can be easily scaled up to serve more people.
Makes one big salad, serves 2 as a main course.