Comment on this article


Turkey-Avocado Cobb Salad
from the kitchen of Sharmagne Leland-St. John

1 pound turkey breast cooked
2 teaspoons olive oil
2 tablespoons cider vinegar
1 tablespoon water
1 teaspoon Dijon mustard
8 cups chopped Romain lettuce
4 slices bacon, cooked and chopped
1 cup diced avocado
5 cherry tomatoes,halved
1 ounce blue cheese crumbled
Freshly ground black pepper

Cut the turkey into chunks. Combine the vinegar,
water, mustard and oil in a glass bowl and whisk.

In a larger bowl combine the lettuce with the dressing.
Toss to coat the leaves. Add the turkey, bacon, avocados,
tomatoes and cheese. Toss again and season with pepper
to taste.

Double the recipe per person.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]