The Cobb

Recipe from Kate Logan

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Cooking time: 1 hour

Servings 4

This is a very liberal improvisation of the Cobb salad. Nevertheless, the dish is attractive in appearance and excellent in taste. There is no need to tell what the salad is made of - all the ingredients are "in plain sight": greens, mushrooms, ham, cucumbers, eggs. The order of the products can be anything. For each salad is especially important dressing. Here, it is prepared from mustard, mayonnaise and honey with the addition of spices.

Turkey

0,8 lbs.
Green lettuce salad

0,8 lbs.
Mayonnaise

12 fl.oz.
Mustard

12 fl.oz.
Honey

12 fl.oz.
Rice vinegar

4 tbsp.
Champignons

16 pcs.
Ham

16 oz.
Cucumbers

4 pcs.
Hard-boiled eggs

4 pcs.
Bacon, chopped

12 oz.
Сrisps

to serve
Grated hard cheese

24 oz.

Calories

321 kcal
Protein

34 g
Fat

45 g
Carbohydrates

76 g

Boil the turkey meat in lightly salted water until soft. Prick it with a fork to check if it is ready. Cut into cubes, strips or tear into small pieces.
Mix the mustard, mayonnaise, honey, vinegar and onion in one bowl at a ratio of 1 to 1. If one of the ingredients is not to your liking, you can add it in a smaller ratio or not at all.
Rinse and dice or finely chop all other ingredients with a knife. Place the lettuce, turkey, mushrooms, cucumbers, ham, eggs and bacon in a clear salad bowl. Cover and place in refrigerator (up to 24 hours).
Take out the salad 1-1.5 hours before serving. Drizzle the salad with the prepared dressing and serve.

You can garnish your salad with chips or croutons on top if you wish. This makes the salad a little more filling.
Pay attention when choosing turkey meat. You need to choose pink meat with no strong odor or congealed blood. This will indicate that you are choosing a young bird.