Thanksgiving Leftovers

You can mix and match the listed ingredients to create your own version of this salad. We used store-bought roasted turkey, but chicken also works well.

Prep: 20 minutes
Total: 20 minutes

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Ingredients

Serves 4

• 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 3/4-inch dice
• 1 ripe avocado, pitted, peeled, and thinly sliced
• 3 ounces (3/4 cup) blue cheese, crumbled
• 2 hard-cooked eggs, cut into wedges
• 2 plum tomatoes, cut into 1/2-inch dice

Directions

1. In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425 degrees.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.
2. 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.

Read more at Marthastewart.com: Turkey Cobb Salad - Martha Stewart Recipes