Turkey Cobb Salad
with Blue Cheese Buttermilk Dressing
A classic composed salad with turkey, crisp bacon crumbles, avocado, tomato and hard-boiled eggs arranged on greens and served with blue cheese dressing. A great recipe for leftover turkey.
1/2 cup buttermilk
2 tablespoons reduced fat sour cream
2 tablespoons finely chopped red onion
1/4 cup (1 ounce) crumbled blue cheese
1 1/2 teaspoons lime juice
1/8 teaspoon ground red pepper
1 head Romaine lettuce, cut into thin slices
1/2 package (1 1/2 ounces) Butterball® Fully Cooked Turkey Bacon , crumbled
1 ripe avocado, peeled, pitted, chopped
2 medium tomatoes, chopped
3 hard-boiled eggs, peeled, chopped
2 packages Butterball® Oven Roasted Turkey Breast Strips*
- For dressing, whisk buttermilk, sour cream, red onion, blue cheese, lime juice, and red pepper until well blended. Cover; refrigerate at least 1 hour to allow flavors to blend.
- For salad, place lettuce in large shallow serving bowl or on platter. Top with rows of bacon, avocados, tomatoes, eggs and turkey. Serve with dressing.
Makes 4 servings.
*Or, substitute 2 cups chopped leftover turkey.
Recipe and photograph provided courtesy of Butterball, LLC.