Turkey Cobb Salad with Cranberry Vinaigrette

Yield: 4 servings (serving size: 1 salad and about 1/3 cup dressing)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 310
  • Fat: 10.1g
  • Saturated fat: 4.6g
  • Protein: 19.0g
  • Carbohydrate: 38.7g
  • Cholesterol: 36mg
  • Iron: 1.5mg
  • Sodium: 822mg
  • Calories from fat: 28%
  • Fiber: 4.5g
  • Calcium: 249mg


  • 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


  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.
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