Winter Cobb Salad with Bacon Vinaigrette Thursday, November 7, 2013


1 head Romaine lettuce, torn into bite size
1 package baby spinach
6 pieces bacon, chopped
1 cup ham, sliced into matchsticks
1 cup smoked turkey, sliced into matchsticks
2 tablespoons red wine vinegar
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
3-4 hard cooked eggs, cut into wedges
7-8 cherry tomatoes, halved
½ cup blue cheese, crumbled


Toss romaine and spinach together in a large salad bowl. Set aside.
Cook bacon until crisp in a heavy skillet over medium heat. Remove bacon and set aside.
Discard all but 3-4 tablespoons of the bacon drippings. Add vinegars and mustard to the skillet. Bring heat to a boil, scraping up all the bits from the bottom of the skillet. Cook for about 1 minute.
Toss greens with the vinaigrette. Season to taste with salt and pepper. Top the salad with the turkey, ham, eggs, tomato, blue cheese and bacon.


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