Turkey cobb salad with cranberry vinaigrette
5
Points®
Total time: 35 min • Prep: 35 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Canned cranberry sauce
6 Tbsp, whole-berry
Red wine vinegar
1½ Tbsp
Dijon mustard
⅛ tsp
Black pepper
⅛ tsp
Fresh thyme
½ Tbsp, chopped
Olive oil
½ Tbsp
Romaine lettuce
5 cup(s), shredded, coursely chopped
Iceberg lettuce
3 cup(s), chopped, coursely chopped
Cooked skinless turkey breast
8 oz, chopped
Weight Watchers Reduced-fat Mexican style shredded cheese
1 cup(s), white
Frozen corn
1 cup(s), thawed or fresh corn kernels
Red bell pepper
1 cup(s), diced
Celery
½ cup(s), chopped, chopped
Red onion
½ cup(s), sliced, diced
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.