Recipes Ingredients Meat & Poultry Pork Recipes Turkey Cobb Salad 3.7 (30) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 1, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 You can mix and match the listed ingredients to create your own version of this cobb salad. We used store-bought roasted turkey, but chicken also works well. Ingredients 4 slices (4 ounces) bacon 3 tablespoons red-wine vinegar 2 tablespoons olive oil 1 teaspoon Dijon mustard Coarse salt and freshly ground pepper 1 large head romaine lettuce, shredded 8 ounces (2 cups) roasted turkey breast, cut into ¾-inch dice 1 ripe avocado, pitted, peeled, and thinly sliced 3 ounces (¾ cup) blue cheese, crumbled 2 hard-cooked eggs, cut into wedges 2 plum tomatoes, cut into ½-inch dice Directions In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside. In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately. Cook's Notes Shredding Lettuce: Discard tough outer leaves, and cut head in half lengths. With cut sides down, slice halves thinly crosswise until you reach the core. Rate it Print