Turkey Cobb Salad

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

1
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.
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2
Transfer to a bowl of ice water to cool.
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3
Meanwhile, preheat the broiler.
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4
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.
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5
Transfer to a plate and set aside while you make the dressing.
6
Combine the vinegar, the remaining 1/8 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a large bowl.
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7
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.
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8
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.
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9
Photograph by Christopher Testani
DifficultyMedium
Ready In30 m.
Servings4
Health Score18
CuisinesAmerican
Dish TypesSalad
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