Turkey Cobb Salad Recipe - Cooking Index
Turkey Cobb Salad Recipe - Cooking Index
There really was a Cobb — Bob Cobb, who created the Cobb Salad at the Brown Derby Restaurant in L.A. in 1926. It's important to cut all of the ingredients so they're uniform in size.
Type: Salads| 4 cups | 948ml | Cut (1") tender inner Romaine lettuce |
| Leaves | ||
| 2 cups | 292g / 10oz | Diced (1/2") cooked turkey |
| 8 | Strips bacon - (8 oz) - cut into 1" pieces, | |
| And fried for 10 minutes | ||
| 4 | Hard-cooked eggs - quartered and halved | |
| 1/2 lb | 227g / 8oz | Roquefort cheese - chilled, and |
| Cut into 1/2" cubes | ||
| 4 | Ripe plum tomatoes - each cut 8 pieces | |
| 2 | Ripe avocados - peeled, pitted, | |
| And cut into 1/2" pieces | ||
| 2 tablespoons | 30ml | Chopped flat-leaf parsley |
| 1/2 cup | 118ml | Your favorite French-style vinaigrette |
Prepare the first 7 ingredients. Arrange decoratively in rows on a large platter. Sprinkle with the parsley. Present with vinaigrette and serving bowls alongside.
This recipe yields 6 to 8 servings.
Per serving (with dressing and based on 8): 400 calories, 8g carbohydrate, 22g protein, 31g fat, 165mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 11-16-2003
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