Recipes Ingredients Meat & Poultry Pork Recipes Turkey Cobb Salad 3.7 (30) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 1, 2020 Rate PRINT Share Close 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. Originally appeared: Everyday Food, March 2004 Rate It PRINT