Cubed deli turkey takes the place of chicken, while Cheddar replaces blue cheese in this easy Cobb-inspired salad. The protein-rich turkey and cheese, plus eggs and bacon, gives the salad staying power, so you won't get hungry an hour after you eat. Feel free to swap out the turkey for cooked chicken or chickpeas to mix things up.
Ingredients
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3 tablespoons red-wine vinegar
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3 tablespoons extra-virgin olive oil
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2 teaspoons Dijon mustard
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¼ teaspoon salt
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¼ teaspoon ground pepper
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8 cups chopped romaine lettuce
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2 scallions, sliced
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1 cup halved cherry tomatoes
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1 cup halved and sliced cucumber
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3 ounces cubed deli turkey
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2 slices cooked bacon, halved
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2 large hard-boiled eggs, halved
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½ cup shredded sharp Cheddar cheese
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1 avocado, pitted and quartered (Optional)
Description
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Whisk vinegar, oil, mustard, salt and pepper in a small bowl. Divide the dressing among 4 small glass jars.
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Divide romaine, scallions, tomatoes, cucumber, turkey, bacon, egg halves and Cheddar among 4 3-cup lidded glass containers.
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Just before serving, add avocado (if using) and dressing to the salad and toss to coat.
Tips: Refrigerate dressing and salad (except avocado) separately for up to 4 days.
