I had the pleasure of creating this Turkey Cobb Salad recipe today with a high school class and it was pure joy! We were kilometres apart but brought together with food virtually! Celebrate the day and enjoy this delicious salad with friends or family. A great way to cool off on a hot day. Thank you to Paula and Tara for having me today, always love seeing young people in the kitchen. Mangia bene! 

Turkey Cobb Salad

This restaurant classic is easy to make at home and is a filling salad that has lots of colour, crunch and flavour. Change it up by using different meats or cheeses or go vegan and omit them and substitute leftover roast or grilled veggies!

Serves 4.

2 romaine hearts, chopped

3 cups (750 mL) lightly packed baby spinach

4 hard cooked eggs, cut each into 4 wedges 

8 oz (250 g) sliced oven-roasted deli turkey, chopped

2 avocados, chopped

2 cups (500 mL) grape tomatoes, halved
1 cup (250 mL) coarsely chopped crisply cooked bacon 

1 cup (250 mL) shredded sharp (old) Cheddar or blue cheese

1/3 cup (75 mL) canola oil

1/3 cup (75 mL) white wine vinegar

1 tbsp (15 mL) Dijon mustard

1/2 tsp (2 mL) each salt and pepper

1 green onion, minced

Combine romaine and spinach; divide among four plates. Place eggs on one side of the salad, then line up turkey, avocados, tomatoes, bacon and cheese on each salad. 

In a small bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in green onion. Serve dressing in a small pitcher so everyone can drizzle their own on their salad (refrigerate any leftovers).

Tip: If you have leftover roast chicken, you can substitute it for the turkey.

Tip: If your garden is overrun with tomatoes, simply chop up 1 large beefsteak tomato and use it instead of the grape tomatoes.

How to hard cook eggs: Place eggs in a small pot and cover with water; bring to a boil. Turn heat off, cover and let stand for 10 minutes. Drain eggs and rinse well under cold water. Peel under water.