Turkey Cobb Salad

I like salad, I really do. But it has to be executed properly in order for it to be at all enticing. First, all ingredients must be fresher than fresh. Second, my salad better have a lot of "stuff" it in - no sad bowls of iceberg for me! Third, you've got to have a good dressing. A simple vinaigrette is totally fine, but again, it's all about execution.

Recently I was informed that most people should be eating approximately 100 grams of protein a day (especially those carrying a child). Seems like a lot, right? Well, I've been doing my best to hit the mark. This salad not only satisfies my strict salad criteria, but is also packs about 40 grams of protein per serving! 

So therefore, you get a delightful, healthy salad that leaves you feeling full and satisfied. A lovely creation if I do say so myself... and I do.

Turkey Cobb Salad

Serves 2 

1 head romaine lettuce, chopped

2 hard boiled eggs*

1/2 cup shredded carrots

2 scallions, thinly sliced

6 pieces turkey bacon, cooked and chopped

2 turkey cutlets, about 3oz. each

Cooking spray

Salt & pepper

4 tbsp. extra virgin olive oil

2-3 tbsp. balsamic vinegar (more of less depending upon taste)

1 tsp. dijon mustard

1. Preheat oven to 375º. Line a baking sheet with foil and lay out turkey bacon in a single layer. Bake for 10-12 minutes or until crispy. Once cooled, chop and set aside.

2. While the oven is preheating, hard boil your eggs. (There is a science to perfect hard boiled eggs and it goes like this: place eggs in pot. Add just enough water to cover. Bring to a boil. Once water is up to a boil, turn off the heat, put on the lid and wait 10 minutes. Immediately drain eggs and run under cold water to cool them off. Peel right away under running water.)

3. Preheat a grill pan over high heat. Season both sides of turkey with salt and pepper. Once pan is good and hot, cook turkey for about 4 minutes per side until you have nice grill marks and turkey is cooked through. Once cooked, let sit for 5-10 minutes and then dice.

4. To make the dressing, pour olive oil, balsamic vinegar, dijon mustard and salt and pepper into a screw-top jar (mason jars work best) and shake. Feel free to adjust ingredients based upon your personal taste. 

5. Lastly, assembly your salad in neat little rows of ingredients.

Side note: I also make some delicious croutons, but they didn't make it into the photo because I forgot about them until after the fact. If you want croutons, simply cut up some french bread (or whatever you have in the house) into cubes. Put on same baking sheet you used to make the bacon. Drizzle with a little olive oil, salt, pepper and garlic power. Bake at 400º for about 10 minutes until good and crispy.