Turkey Cobb Salad


This salad is so easy and so good. The perfect dinner for the end of a spring day spent outside enjoying all that this season has to offer. It may be a salad but this meal doesn’t leave you wanting more as it is chock-full of great ingredients. You can easily throw the whole thing together in 20 minutes and there is no need for a side (besides perhaps a couple slices of rustic bread).

Mom friends, this is an easy meal to adapt for a toddler. I just add a little more of everything except the lettuce and serve it to them deconstructed. So easy and my little one loves it.


Turkey Cobb Salad
Adapted from Everyday Food

4 slices bacon
1 small turkey cutlet
3 T red-wine vinegar
3 T olive oil, divided
1 t Dijon Mustard
1/2 head romaine lettuce, chopped
2 small handfuls of baby spinach leaves
1 ripe avocado, diced
1/2 c goat cheese, crumbled
1 hard-boiled egg, diced
2 Roma tomatoes, diced
Salt and pepper to taste

Place bacon on broiler-proof pan. Turn broiler on high and cook approximately 2 minutes per side. Watch it closely as it will burn quickly. When the bacon is done cooking, roughly chop it.

While your bacon is cooking, heat 1 tablespoon of olive oil in a small pan. Season the turkey cutlet with salt and pepper and add to pan. Brown the turkey cutlet on both sides and continue cooking until the internal temperature reaches 165° or there is no pink on the inside of the cutlet. Chop and set aside.

Combine the vinegar, oil and dijon mustard in a small bowl. Set aside.

Divide  the lettuce, spinach, avocado, goat cheese, egg, and tomatoes between two salad bowls or plates. Top with the bacon and turkey, then drizzle both with your salad dressing.

Serve immediately.

Serves 2.

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