Prep 20 mins
Cook 0 mins
This is as easy-to-make lightened-up version on cobb salad, using corn, honeydew melon, and roasted turkey breast from you grocery deli department. A tip for shopping for turkey breast from your deli, is to ask for a piece cut from a whole store-roasted breast instead of the pressed deli-meat variety. Recipe comes from Good Housekeeping.
- 4 slices bacon
- 1⁄3 cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper, coarsely ground
- 1⁄3 cup olive oil
- 1⁄4 cup fresh chives, snipped (plus additional for garnish)
- 2 (10 ounce) bags romaine lettuce hearts, cup-up
- 12 ounces deli peppered turkey breast, cut into 1/2-inch chunks
- 1 1⁄2 cups fresh corn kernels (about 3-4 ears)
- 1 lb honeydew melon, cut into 1/2- inch chunks (I use the container of honeydue melon pieces that I find in my local store)
- 4 ounces goat cheese, crumbled
- 1 avocado, peeled and cut into 1/- inch chunks
- In small skillet, cook bacon on medium until browned, about 8 minutes. Transfer bacon to paper towels to drain; crumble when cool.
- Meanwhile, prepare dressing: In small bowl, with wire whisk, mix lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground pepper. In thin, steady stream, whisk in oil until blended. Stir in snipped chives.
- Line large platter with romaine. Arrange bacon, turkey, corn, melon, goat cheese, and avocado in rows over romaine.
- Garnish salad with chives. Serve with dressing.