Harvest Cobb Salad
Prep Time: 20 minutes
Cook Time: 7 minutes
Makes: 4-6
Apple Cider Cranberry Dressing:
½ cup (125 ml) cranberry sauce
⅓ cup (75 ml) each apple cider vinegar and olive oil
1 tbsp (15 ml) Dijon mustard
½ tsp (2 ml) each rosemary and sage
½ tsp (2 ml) each garlic powder and onion powder
½ tsp (2 ml) each salt and pepper
Salad:
4 eggs
4 cups (1 L) chopped romaine lettuce
4 cups (1 L) shredded kale
2 cups (500 ml) sliced cooked turkey
2 cups (500 ml) cubed roasted squash
½ cup (125 ml) sliced red onion
½ cup (125 ml) crumbled blue cheese
½ cup (125 ml) chopped candied pecans
6 slices crisp cooked bacon, coarsely chopped
1 avocado, sliced
Apple Cider Cranberry Dressing: Combine cranberry sauce, vinegar, olive oil, Dijon, rosemary, sage, garlic powder, onion powder, salt and pepper in a blender cup and blend until emulsified and only small granular bits of cranberry remain. Set aside.
Bring a small pot of water to boil over high heat. Add eggs and cook for 7 minutes. Remove and soak in cold water; peel and cut each egg in half.
Arrange romaine and kale on a large serving platter. Top with turkey, squash, red onion, blue cheese, pecans, bacon, avocado and eggs. Serve with dressing.
Tip: Makes about 1 cup (250 mL) of dressing. Store leftover dressing in an airtight container for up to 2 weeks to use as marinade or meat glaze.
Nutrients per serving (¼ recipe salad with 3 tbsp/45 ml dressing): 710 calories, 44 g total fat, 950 mg sodium, 43 g carbohydrates, 9 g fibre, 19 g sugars, 41 g protein.
Recipe courtesy of Egg Farmers of Ontario (getcracking.ca)
