Turkey Cobb Salad with Cranberry Vinaigrette

Oxmoor House
Turkey Cobb Salad With Cranberry VinaigretteRecipe
Oxmoor House
4 servings (serving size: 1 salad and about 1/3 cup dressing)


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3/4 cup whole-berry cranberry sauce
3 tablespoons red wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon black pepper
1 tablespoon chopped fresh thyme
1 tablespoon olive oil
5 cups coarsely chopped romaine lettuce
3 cups coarsely chopped iceberg lettuce
8 ounces chopped smoked turkey breast
1 cup (4 ounces) reduced-fat shredded white Cheddar cheese
1 cup frozen whole-kernel corn, thawed
1 cup diced red bell pepper
1/2 cup chopped celery
1/2 cup diced red onion


Prep: 35 Minutes

Combine first 6 ingredients in a small bowl. Whisk until well blended. Cover, and set aside.

Combine romaine lettuce and iceberg lettuce in a large bowl. Place 2 cups lettuce mixture in each of 4 large salad bowls. Arrange 2 ounces chopped turkey, 1/4 cup cheese, 1/4 cup corn, 1/4 cup red bell pepper, 2 tablespoons celery, and 2 tablespoons onion over each. Serve vinaigrette with salad.

Created date

March 2010

Nutritional Information

Calories 310
Fat 10.1 g
Satfat 4.6 g
Protein 19.0 g
Carbohydrate 38.7 g
Cholesterol 36 mg
Iron 1.5 mg
Sodium 822 mg
Caloriesfromfat 28 %
Fiber 4.5 g
Calcium 249 mg