Use up your turkey dinner leftovers in this Turkey Cobb Salad! Easy enough to throw together on a busy weeknight, this healthy & satisfying salad hits all the notes. Served with Green Goddess Dressing – bright, fresh and tangy, a fantastic dressing to have at your disposal.
I remember this dressing was popular in the 70’s but its origin dates back to the 20’s at the Palace Hotel in downtown San Francisco. It was inspired by a star guest of the hotel, George Arliss. Arliss was the lead actor in the play, The Green Goddess and while he was staying at hotel for a performance, Head Chef Philip Roemer created the special dressing in his honour — and the rest is history. The original recipe calls for anchovy paste. I use capers instead, I like the salty brininess they add to the dressing.
I like to use a blend of romaine and baby lettuces (also known as mesclun mix). French’s Onions, you knw the ones used on the classic green bean casserole. You can find them in the condiments section of your supermarket.
Serve this salad on a large platter with the dressing on the side for self service.
Turkey Cobb Salad with Green Goddess Dressing
- 1 142g box spring mesclun mix approx. 4 cups
- 1 head romaine chopped
- 4 hard boiled eggs sliced in half
- 6 pieces cooked bacon crumbled
- 8 - 10 cherry tomatoes halved
- 1/2 cup French's onions
- 12oz cooked turkey breast sliced or shredded
- 1/3 cup feta cheese crumbled
- 1 avocado peeled, pitted and diced
Green Goddess Dressing
- 1 1/3 cup (lightly packed) fresh herbs - dill, chives, parsley
- 2 tbsp capers
- 2 clove garlic minced
- juice 1 lemon
- 6 tbsp mayonnaise
- 3 tbsp extra virgin olive oil
- salt to taste
- Using a large serving platter, assemble the salad. Start by adding lettuces and then top with remaining ingredients.
- Prepare the dressing. In a blender add all ingredients and blend until smooth. Add salt to taste. Serve with salad.