Turkey, bacon, avocado, tomato and eggs arranged on greens and served with delicious homemade blue cheese dressing. A great use for leftover turkey, too.

Turkey Cobb Salad with Blue Cheese Buttermilk Dressing

1/2 cup buttermilk
2 tablespoons reduced fat sour cream
2 tablespoons finely chopped red onion
1/4 cup (1 ounce) crumbled blue cheese
1 1/2 teaspoons lime juice
1/8 teaspoon ground red pepper
1 head Romaine lettuce, cut into thin slices
1/2 package (1 1/2 ounces) Butterball® Fully Cooked Turkey Bacon , crumbled
1 ripe avocado, peeled, pitted, chopped
2 medium tomatoes, chopped
3 hard-cooked eggs, peeled, chopped
2 packages Butterball® Oven Roasted Turkey Breast Strips*

1. For dressing, whisk buttermilk, sour cream, red onion, blue cheese, lime juice, and red pepper until well blended. Cover; refrigerate at least 1 hour to allow flavors to blend.
2. For salad, place lettuce in large shallow serving bowl or on platter. Top with rows of bacon, avocados, tomatoes, eggs and turkey. Serve with dressing.

Makes 4 servings.

*Substitute 2 cups chopped leftover Butterball® turkey.

Recipe and photograph provided courtesy of Butterball, LLC.