Turkey Cobb Salad
Turkey Cobb Salad might be just the main course you are searching for. One portion of this dish contains roughly 46g of protein, 24g of fat, and a total of 427 calories. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe is typical of American cuisine. A mixture of romaine lettuce hearts, paprika, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.
Instructions
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.
Photograph by Christopher Testani