Roast Turkey Cobb Salad
turkey, bacon, eggs, tomato, blue cheese, avocado, lettuce, cranberry sauce, mayonnaise
Soups and Salads
What’s Thanksgiving without leftovers? But after spending multiple days cooking our families wonderful Thanksgiving meals, we usually can’t stand the sight of our leftovers….unless we repurpose them into totally different, yummy meals. Here’s a super easy go-to for that turkey.
If salad isn’t your thing (hey—no judgement), don’t hesitate for a second to slide all these fixins in between some bread and make a sandwich. Slather your dressing on both bread slices and go to town!
1 cup roast turkey meat, pulled or chopped into bite-size pieces
2 strips cooked bacon, roughly diced
1–2 hard boiled eggs, quartered
1 tomato on the vine, diced (or several cherry/grape tomatoes, halved)
1 ½ tablespoons blue cheese, crumbled
½ avocado, cubed or thinly sliced
2–3 cups lettuce
¼ cup cranberry sauce
1–2 tablespoons mayonnaise
¼ teaspoon black pepper
⅛ teaspoon kosher salt
Combine all salad ingredients in a serving bowl.
Whisk together dressing ingredients until emulsified.
Top salad with dressing and mix well, or serve salad plain with dressing on the side. Enjoy!