What’s For Dinner?

Turkey Cobb Salad

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An ample Turkey Day feast can indeed be the gift that keeps on giving, if you can bear the site of that picked-over carcass. And if you tire of turkey sandwiches, here's an idea on what to do with a surplus of meat.
-- Susan Puckett

Hands on time: 10 minutes  Total time: 20 minutes  Serves: 6


    1 head romaine lettuce, thinly sliced

    12 slices bacon

    3 hard-cooked eggs, peeled and coarsely chopped

    2 ounces blue or Roquefort cheese, crumbled

    2 to 3 tomatoes, diced and drained

    3 cups diced cooked turkey

    2 avocados, peeled and diced

    2 tablespoons chopped green onions or green chiles

    1 cup watercress sprigs and leaves

    Creamy Vinaigrette Dressing (recipe follows)


    Makes 1/2 cup

    2 tablespoons wine vinegar

    1 teaspoon chopped green onion

    1 clove garlic, peeled and chopped

    1/4 teaspoon dry mustard

    2 tablespoons sour cream

    3 to 4 tablespoons olive or salad oil

    Salt and pepper


Arrange lettuce on platter. Fry bacon until crispy. Drain and cool, crumble coarsely and set side.
Arrange rows of crumbled bacon, eggs, blue cheese, tomatoes, turkey, avocado, green onions and watercress over lettuce. Add Creamy Vinaigrette Dressing and toss to mix thoroughly. Serve immediately.

For Creamy Vinaigrette Dressing:
Combine wine vinegar with green onion, garlic, dry mustard and sour cream. Mix well.
Slowly whisk in oil, then season to taste with salt and pepper.


Per serving (without dressing): 312 calories, (percent of calories from fat, 57), 26 grams protein, 10 grams carbohydrates, 4 grams fiber, 4 grams fat, 146 milligrams cholesterol, 426 milligrams sodium.

Per tablespoon (dressing only): 54 calories, (percent of calories from fat, 95), trace protein, 1 gram carbohydrates, no fiber, 6 grams fat, 2 milligrams cholesterol, 2 milligrams sodium.

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