What’s For Dinner?
Turkey Cobb Salad
(First star is lowest, fourth star is highest)
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)
FOR CREAMY VINAIGRETTE DRESSING:
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 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 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.