Tuesday, April 9, 2013

turkey cobb salad... 20 minutes

the goods:
4 slices bacon
3 tablespoons red-wine vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 large head romaine lettuce, shredded
8 ounces roasted turkey breast, cut into 3/4-inch dice (2 cups)
1/2 rip avocado, pitted, peeled, and cut into 1/2-inch dice
3 ounces blue cheese, crumbled (3/4 cup)
2 plum tomatoes, cut into 1/2-inch dice
2 hard-cooked eggs, cut into 1/2-inch dice (optional)

In a 10-inch skillet, cook the bacon over medium heat until crisp on both sides, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Let cool, then crumble the bacon.
In a small bowl, whisk together the vinegar, oil, and mustard. Place lettuce on a serving platter, and toss with the dressing. Arrange the remaining ingredients on the lettuce as desired, and season with salt and pepper.

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