Turkey Cobb Salad To Go Recipes

MEAL-PREP TURKEY COBB SALAD

Steps:

• 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.

TURKEY COBB SALAD

Steps:

• In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
• In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.

TURKEY COBB SALAD

Steps:

• Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat, cover and let stand 10 minutes. Transfer to a bowl of ice water to cool.
• Meanwhile, preheat the broiler. Combine 1 teaspoon paprika, 1/4 teaspoon salt, and pepper to taste in a small bowl. Arrange the turkey cutlets on a baking sheet and sprinkle both sides with the paprika mixture. Broil until just cooked through, about 3 minutes per side. Transfer to a plate and set aside while you make the dressing.
• Combine the vinegar, the remaining 1/8 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the olive oil along with any collected juices from the turkey. Finely chop 1/4 cup of the tomatoes and add to the dressing.
• Peel and halve the hard-boiled eggs. Discard the yolks or save for another use. Chop the egg whites and add to the bowl with the dressing, along with the lettuce, avocado and the remaining 1 3/4 cups tomatoes. Chop the turkey, add to the bowl and toss. Divide the salad among bowls and sprinkle with the blue cheese.

TURKEY COBB SALAD

Steps:

• 1. Whisk vinegar, oil, mustard, salt, and pepper in a small bowl. Divide dressing among 4 small glass jars.
• 2. Divide romaine, scallions, tomato, cucumber, turkey, bacon, egg halves, and cheddar evenly among 4 (3-cup) lidded containers.
• 3. Just before serving, add avocado, if desired, and dressing to salad and toss to coat.

TURKEY COBB SALAD SANDWICH

Steps:

• In a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids.
• In a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.

TURKEY COBB SALAD TO GO

Steps:

• Arrange all ingredients except dressing in rows in reusable plastic container with lid.
• Pour dressing into one corner of container; cover with lid.
• Refrigerate up to 12 hours before serving.

TURKEY COBB SALAD

Steps:

• Cook the eggs in a large pan of boiling water for 8 mins. Drain, transfer to a bowl of cold water and leave to cool.
• Heat the grill to high. Put the pancetta on a baking sheet lined with foil and grill for 3-4 mins, or until crisp. Pat with kitchen paper to remove any excess oil and leave to cool.
• Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.
• Arrange the turkey, chicory, avocado, tomatoes, pancetta and eggs on a large platter. Drizzle over the dressing, season and serve with the seeds on the side for sprinkling over.

TURKEY COBB-SALAD SANDWICH

Steps:

• Spread cranberry sauce on one slice of bread. Top with turkey, and season with salt and pepper. Layer on bacon, egg, avocado, lettuce, and basil. Spread other slice of bread with mayonnaise and place it on top.

GRILLED TURKEY COBB SALAD WITH BLUE CHEESE BUTTERMILK DRESSING

Steps:

• In a small mixing bowl, combine buttermilk, sour cream, blue cheese, onion, lime juice, and cayenne. Whisk to blend well. Cover and refrigerate for at least 1 hour before using. Dressing can be made up to one day in advance.
• Place Romaine in bowl and toss with 1/4 cup of the blue cheese mixture. Add salt and pepper to taste. Arrange turkey, bacon, avocado, tomatoes and eggs in rows across Romaine. Drizzle additional dressing over all.