Turkey Cobb Salad with Cranberry Vinaigrette

Total Time
35 min
35 min
0 min
The classic combination of turkey and cranberries adds a sweet twist to a traditional cobb salad.

canned cranberry sauce

¾ cup(s), whole-berry

red wine vinegar

3 Tbsp

Dijon mustard

¼ tsp

black pepper

¼ tsp

fresh thyme

1 Tbsp, chopped

olive oil

1 Tbsp

romaine lettuce

5 cup(s), shredded, coursely chopped

iceberg lettuce

3 cup(s), coursely chopped

cooked turkey breast with skin

8 oz, smoked, chopped

WeightWatchers Reduced Fat Mexican style blend shredded cheese

1 cup(s), white

frozen corn kernels

1 cup(s), thawed

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, 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. Yield: 4 servings (serving size: 1 salad and about 1⁄3 cup dressing).

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