Roast Turkey Cobb Salad
What's Thanksgiving without leftovers? After spending multiple days cooking my family a wonderful Thanksgiving meal, I usually cannot stand the sight of our leftovers....unless I repurpose them into totally different, yummy meals. Here's a super easy go-to for that turkey. (And while the recipe may not call for it, don't hesitate for a second to slide all these fixin' in between some bread and make a sandwich! Slather your dressing on both bread slices and go.to.town)!
1 cup roast turkey breast (or dark meat), pulled or chopped into bite-size pieces
2 strips of cooked bacon, roughly diced
1-2 hard boiled egg(s), quartered
1 tomato on the vine, diced or several cherry/grape tomatoes, halved
1 1/2 tablespoons blue cheese, crumbled
1/2 avocado, cubed (also ok to thinly slice the long way)
2–3 cups of lettuce (I like butter or bibb lettuce)
¼ cup cranberry sauce
1–2 tablespoons mayonnaise
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
Combine all salad ingredients in a serving bowl.
Whisk together dressing ingredients until emulsified.
Top salad with dressing, or serve dressing on the side.
If topping salad with dressing, mix well.
Our favorite mousse needed a great name that aptly describes the powerful and delicious hit of flavor you get in each spoonful.
If you want to take out the King, you better get creative. This recipe checks off that box, no sweat.
This is a dish that warms you like a hug from your grandma.
Georgia’s a peach. 🍑 And this recipe is made from em. 🍨
This recipe is kinda like nachos, only better.
There’s salmon. And then there’s cedar-planked salmon. Try this and you’ll understand the distinction.
The smoke ring on this loin looks like a bullseye. Let’s just say….we nailed it.
Green is the most delicious color for mussels.
This is the perfect side dish to make ahead of your next tailgate.