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Turkey Cobb Salad with Cranberry Vinaigrette

Oxmoor House
Prep time 35 mins
Yield 4 servings (serving size: 1 salad and about 1/3 cup dressing)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

Oxmoor House Healthy Eating Collection