Layered Cobb Salad

Ingredients

2 tomatoes, large
1 sweet yellow or orange pepper
8 oz (250g) smoked turkey or chicken
2 avocados
5 cups (1.25 L) romaine lettuce, shredded
2 cups (500 mL) watercress leaves, torn
1.4 cup (50 mL) watercress leaves, torn
4 eggs, hard cooked, sliced
1/4 cup (50 mL) chives, fresh, chopped

Dressing:

2 tbsp (25 mL) red wine vinegar
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) dijon mustard
1 garlic clove, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper and sugar
1/4 cup (50 mL) olive oil, extra-virgin

Directions

Seed tomatoes; cut into 1/2 inch (1 cm) pieces. Seed, core and cut yellow peppers into quarters; thinly slice each crosswise. Slice smoked turkey into 2 x 1/2 inch (5 cm x 5 mm) pieces. Halve and pit avocados; score flesh into 1/2 inch (1 cm) cubes and scoop out.

Dressing:

In small bowl, whisk together vinegar, lemon juice, mustard, garlic, salt, pepper and sugar; whisk in oil in thin steady stream. Please romaine in 16 cup (4 L) straight sided glass bowl; top with watercress. Layer with tomatoes, yellow peppers, turkey, avocados, cheese and eggs. Sprinkle with chives. Just before serving, drizzle with dressing and toss.

Makes: 8 servings

Preparation: 15 minutes

Nutrients per serving:

Calories: 248
Protein: 11 g
Carbohydrate: 10 g
Fat: 20 g