© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
“Make this easy cobb salad with grilled turkey, avocado, tomatoes, boiled eggs, bacon and a creamy blue cheese buttermilk dressing! This is a classic salad that is easy to prepare.” – Ashley Cote, Spoonful of Flavor
8 oz cooked turkey bacon, diced
2 c grilled turkey, diced
1/4 c sour cream
1 c buttermilk
1/2 c blue cheese crumbles
1/4 c red onion, finely diced
1 bsp fresh lime juice
1/4 tsp ground black pepper
6 c romaine lettuce, thinly sliced
2 large ripe avocados, seeded, peeled and diced
2 large tomatoes, diced
4 large hard boiled eggs, peeled and finely chopped
Season and grill turkey tenderloins until the internal temperature reaches 165°F.
Cook turkey bacon on the stovetop or grill until crispy.
While the turkey cooks, chop lettuce and toppings and set aside for assembly.
Dressing:
Whisk together sour cream, buttermilk, blue cheese, onion, lime juice and ground black pepper.
Cover and refrigerate for at least 1 hour before serving.
Assembly:
Place lettuce in a large bowl and toss with 1/2 cup of the dressing.
Divide lettuce evenly between six bowls.
Slice or dice turkey tenderloins into bite-sized pieces.
Arrange remaining ingredients on top of lettuce.
Drizzle additional dressing over the top and serve immediately.