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.