Spring Turkey Cobb Salad with Citrus Dressing from Kentucky Lege - WSMV News 4

Spring Turkey Cobb Salad with Citrus Dressing from Kentucky Legend

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Spring Turkey Cobb Salad with Citrus Dressing

Here’s a salad loaded with protein, healthy fats and fresh flavors that can be prepared any time of the year, not just springtime, for a satisfying meal you can feel good about.  

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Serves: 4

Ingredients:

Salad:

1 lb Kentucky Legend® Quarter Sliced Turkey Breast, chopped

8 slices Artisan Crafted Series® Brown Sugar Bacon, cooked and chopped

4 eggs

1 lb asparagus spears, trimmed and cut into 2-inch pieces

8 cups spring mix greens

1 cup snap peas, trimmed and thinly sliced diagonally

1/2 cup coarsely chopped roasted almonds

1 large avocado, peeled, pitted and thinly sliced

1 seedless orange, segmented

1/3 cup shaved red onion

4 large radishes, very thinly sliced

4 oz goat cheese, crumbled

Dressing:

1/2 cup olive oil

1 shallot, minced

1 small clove garlic, minced

2 tbsp white wine vinegar

1 tbsp lemon juice

1 tbsp orange juice

2 tsp Dijon mustard

2 tsp honey

1 tsp finely grated lemon zest

1/2 tsp finely grated orange zest

1/2 tsp each salt and pepper

Directions:

  1. Dressing: In jar with tight-fitting lid, combine oil, shallot, garlic, vinegar, lemon juice, orange juice, mustard, honey, lemon zest, orange zest, salt and pepper; shake until well combined. Cover and refrigerate for up to 1 week.
  2. Salad: Place eggs in small saucepan; pour in enough water to cover eggs by 1 inch. Bring to boil over high heat. Cover and remove from heat; let stand for 8 minutes. Drain and place under cold running water. Peel and quarter eggs.
  3. Meanwhile, in large pot of boiling salted water, cook asparagus for 2 minutes. Transfer to bowl of ice water; let stand for 5 minutes. Drain on paper towel–lined plate.
  4. Divide greens among four plates. In order, arrange snap peas, almonds, avocado, orange segments, red onion, turkey, bacon, radishes, eggs, goat cheese and asparagus in rows over top of greens. Drizzle with desired amount of dressing. Serve immediately.

Tips:

• To segment an orange: Cut off top and bottom, so orange sits flat on working surface. Run a sharp knife from the top to bottom of orange, following the shape of the fruit, to remove the peel and pith. Working over a bowl to catch the juices, cut between the membranes to release each segment. Use the fresh orange juice to prepare the salad dressing; any extra juice can be used in marinades, smoothies or simply for drinking.

• Alternatively, double the recipe and arrange the salad in the same pattern on a large platter to serve a large group family-style.  

Nutrition Facts

Per 1/4 recipe

Calories 830

Fat 61g

Saturated Fat 13g

Cholesterol 290mg

Sodium 2070mg

Carbohydrate 35g

Fiber 11g

Sugars 16g

Protein 46g

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