Turkey Cobb Salad with Bacon Dijon Vinaigrette

Summary

A quick and easy salad full of goodies for that last minute side dish or party dish!

DIRECTIONS

1. In a jar, combine lemon zest and juice, mustard, the sugar, 3/8 teaspoon salt, and 1/8 teaspoon pepper. Add ½ cup of oil; let stand.

2. In a 10-inch skillet, cook bacon over medium heat, stirring frequently, until just crisp. Drain fat; transfer about 2/3 of bacon to paper-towel lined plate to use later. Add garlic to bacon in skillet; cook 1 minute.

3. Add vinegar, scraping skillet; spoon into jar with lemon mixture; seal tightly. Shake well before using.

4. Clean now empty skillet; heat remaining oil over medium-high heat. Add turkey; season with salt and pepper, as desired. Cook, stirring frequently, until no longer pink in center, about 4 minutes. Remove from heat; stir in 2 tablespoons reserved vinaigrette. Set aside.

5. Place lettuce in a large bowl. Set aside about half reserved vinaigrette to use later. Spoon just enough of remaining vinaigrette over lettuce to lightly coat; toss. Arrange lettuce on plates; top with tomatoes, avocados, eggs, cheese, and reserved turkey and bacon. Drizzle with reserved vinaigrette, as desired. Dust with pepper to taste.