Turkey “Cobb” Salad

When thinking of what to put together for dinner this past week, I was really thinking of a true Cobb salad.  Chicken, egg, avocado, blue cheese and bacon among a pile of greens and tomatoes and onion.  All of this of course to be topped off with a thick and creamy dressing.  You know, one of those salads that end up with more calories than a bacon cheeseburger?

Yeah, that’s what I really wanted.

Using my better judgement (for once) I opted for this Turkey “Cobb” Salad instead.  Beautiful, fresh leafy greens topped with chopped turkey, thinly sliced carrot, sliced cucumber, chopped tomato, blanched green beans, blanched broccoli, and topped with a lightened up buttermilk ranch dressing.

A bit of prep work with the slicing and chopping but it didn’t take much time to come together and very little mess.  I ended up making these ahead of time, covering them in plastic wrap and storing them in the fridge until dinner time.  This recipe is enough to make four appropriately sized dinner salads; two for dinner and two for our plane ride to Melbourne the next day.

I hope you enjoy this lightened up salad!

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Turkey “Cobb” Salad

Ingredients

Salad

• 4 large handfuls of mixed greens
• 1 Lebanese cucumbers sliced
• 1 carrot thinly sliced
• 1 cup broccoli florets quickly blanched
• 3/4 cup cut green beans quickly blanched
• 2 small tomatoes diced
• 1 lb 400g turkey breast pan sauteed and diced

Buttermilk Ranch Dressing

• 3/4 cup buttermilk
• 2 Tbsp mayo sour cream or Greek yogurt
• 1 tsp red wine vinegar
• 1/4 tsp dried parsley
• 1/4 tsp dried dill
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/2 tsp dried chives
• 1/8 tsp salt
• 1/8 tsp pepper

Instructions

Salad

1. Distribute 1/4 of the veggies across four plates or put into a family style bowl.

Dressing

1. Combine all ingredients with a whisk.