Turkey Cobb Salad

Instead of bacon, smoked paprika is used to give the turkey a smoky flavor.  Recipe serves 4 in under 30 minutes.

What you’ll need:

  • 4 large eggs
  • 1 teaspoon smoked paprika
  • salt
  • pepper
  • 1 1/2 pounds turkey cutlets
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 pint cherry tomatoes, halved
  • 2 romaine lettuce hearts, chopped
  • 1/2 avocado, peeled and chopped
  • 1/4 cup crumbled blue cheese (or feta would work)

What you’ll do:

  • Put the eggs in a medium saucepan and cover with water.
  • Bring to a boil, then remove from the heat, cover and let stand 10 minutes.
  • Transfer to a bowl of ice water to cool.
  • Preheat the broiler.
  • Combine 1 teaspoon paprika, 1/4 teaspoon salt, and pepper to taste in a small bowl.
  • Arrange the turkey cutlets on a baking sheet and sprinkle both sides with the paprika mixture.
  • Broil until just cooked through, about 3 minutes per side.
  • Transfer to a plate and set aside.
  • To make the dressing, combine the vinegar, 1/2 teaspoon salt and pepper in a large bowl.
  • Whisk in the olive oil.
  • Finely chop 1/4 cup of tomatoes and add to the dressing.
  • Peel and halve the hard-boiled eggs.
  • Discard the yolks or save for another use.
  • Chop the egg whites and add to the bowl with the dressing, along with the lettuce, avocado and tomatoes.
  • Chop the turkey, add to the bowl and toss.
  • Serve the salad with the cheese.

**The hard-boiled eggs can be made in advance.  It’s also a good idea to make more than you need for the salad – hard-boiled eggs are an excellent option at breakfast.**

Recipe and image from Food Network Magazines.

So what are you waiting for…Get dinner on the table!

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