Turkey cobb salad with cranberry vinaigrette

SmartPoints® value per serving
Total Time
35 min
35 min
0 min
Cobb salad gets a twist with an easy homemade dressing that starts with a convenience food: canned cranberry sauce. You can cook the turkey fresh or use leftovers. Or sub in store-bought roasted chicken breast. Don't dress the salad until you're ready to eat it so the lettuce doesn't get soggy. Pack this salad for lunch in a bag with an ice pack and the dressing on the side.


canned cranberry sauce

6 Tbsp, whole-berry

red-wine vinegar

1½ Tbsp

Dijon mustard


black pepper


fresh thyme

½ Tbsp, chopped

olive oil

½ Tbsp

romaine lettuce

5 cup(s), shredded, coursely chopped

iceberg lettuce

3 cup(s), coursely chopped

cooked turkey breast without skin

8 oz, chopped

Weight Watchers Reduced-fat Mexican style shredded cheese

1 cup(s), white

frozen corn kernels

1 cup(s), thawed or fresh corn kernels

sweet red pepper(s)

1 cup(s), diced

uncooked celery

½ cup(s), chopped

uncooked red onion(s)

½ cup(s), sliced, diced


  1. Combine first 6 ingredients in a small bowl; whisk until well blended. Cover; 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. Top each with 2 oz turkey, 1⁄4 cup cheese, 1⁄4 cup corn, 1⁄4 cup pepper, 2 Tbsp celery, and 2 Tbsp onion. Drizzle each with 2 1/2 Tbsp dressing. .
  3. Serving size: 1 salad

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