Turkey Cobb Salad
3 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
8 cups chopped romaine lettuce
2 scallions, sliced
1 cup halved cherry tomatoes
1 cup halved and sliced cucumber
3 ounces cubed deli turkey
2 slices cooked bacon, halved
2 large hard-boiled eggs, halved
½ cup shredded sharp Cheddar cheese
1 avocado, pitted and quartered (Optional)
Photo and recipe are courtesy of EatingWell
Whisk vinegar, oil, mustard, salt and pepper in a small bowl. Divide the dressing among 4 small glass jars.
Divide romaine, scallions, tomatoes, cucumber, turkey, bacon, egg halves and Cheddar among 4 3-cup lidded glass containers.
Just before serving, add avocado (if using) and dressing to the salad and toss to coat.