Spinach, Turkey and Rice Cobb Salad with Garlic Vinaigrette recipe

Recipe Corner: Spinach, Turkey and Rice Cobb Salad with Garlic Vinaigrette

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Ingredients

8-9 cups fresh baby spinach leaves, washed

1 cup cooked white or brown rice

1/2 head Romaine lettuce, washed and chopped (or use arugula, Bibb lettuce or any variety of mixed greens)

2 cups cooked turkey or chicken breast, diced

4 hard-boiled eggs, sliced or chopped

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2 medium tomatoes, sliced or diced

2 medium avocado, sliced or diced

1 English cucumber, diced

1 medium red or green bell pepper, sliced thinly

1 medium red onion, sliced thinly

8 oz. fresh mushrooms, sliced

8 slices bacon, cooked, drained, crumbled

1 cup crumbled blue cheese or feta cheese

Chopped green onions and sliced Kalamata olives

Crumbled pita chips or baked pita wedges


Preparation:

Cook the bacon until crisp.  Drain, crumble, and set aside.

Arrange or layer salad ingredients in four large serving bowls.  Start with the spinach tossed with the lettuce, then arrange around the bowls in equal sections: the turkey or chicken breast, hard-boiled eggs, tomatoes, avocado, cucumber, bell pepper, onions, mushrooms, and crumbled bacon.  Place a scoop of cooked rice in the middle of each salad, and top with crumbled cheese, green onions and olives.  Garnish with crumbled pita chips or baked pita wedges.  Drizzle salad with Garlic Vinaigrette and serve extra dressing on the side.

 

*Cooked bulgur, wild rice, lentils, or couscous may be substituted for the white or brown rice in this recipe.


Garlic Vinaigrette

1/2 cup olive oil

1/4 cup red wine vinegar (substitute balsamic or champagne vinegar, if desired)

3 cloves fresh garlic, crushed

Juice of one large lemon

2 tablespoons grated onion

1/2 teaspoon each dried mustard, dried oregano, minced parsley, and Worcestershire sauce

1/2 teaspoon each chopped fresh thyme and paprika

Kosher salt and white pepper to taste

Combine all dressing ingredients in a glass jar or covered container, adjust seasonings, and chill before serving.

Serves 4.

*Christine’s recipes have been published in the Fresno Bee, Sunset and
Cooking Light Magazines, and at http://www.thearmeniankitchen.com/

*For Christine’s recipes that have been published in Sunset and Cooking
Light Magazines, go to: http://www.myrecipes.com/search/site/Datian