You can mix and match the listed ingredients to create your own version of this main-course salad. We used store-bought roasted turkey, but chicken also works well.
Recipe information
Yield
Serves 4
Ingredients
4 slices bacon (4 ounces)
3 tablespoons red-wine vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 large head romaine lettuce, shredded
8 ounces roasted turkey breast, cut into 3/4-inch dice (2 cups)
1/2 ripe avocado, pitted, peeled, and cut into 1/2-inch dice
3 ounces blue cheese, crumbled (3/4 cup)
2 hard-cooked eggs, cut into 1/4-inch dice
2 plum tomatoes, cut into 1/2-inch dice
Coarse salt and fresh ground pepper
Preparation
Step 1
In a 10-inch skillet, cook the bacon over medium heat until crisp on both sides, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Let cool, then crumble the bacon.
Step 2
In a small bowl, whisk together the vinegar, oil, and mustard. Place the lettuce on a serving platter, and toss with the dressing. Arrange the remaining ingredients on the lettuce as desired, and season with salt and pepper.
Shredding Lettuce
Step 3
Discard the tough outer leaves, and cut the head in half lengthwise. With the cut sides down, thinly slice the halves crosswise until you reach the core.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
