Cobb Style Turkey Salad

In case you're faced with leftover turkey after the holiday season.

Source: Canadian Living

INGREDIENTS:
3 cups (750 mL) shredded romaine lettuce
1 cup (250 mL) arugula leaves, (optional)
1 large tomato, cubed
1 small sweet red pepper, thinly sliced
2 cups (500 mL) cubed cooked turkey
1 avocado, peeled, pitted and cubed
1/4 cup (60 mL) crumbled blue cheese
2 hard-cooked eggs, sliced
2 tablespoons (30 mL) chopped fresh chives or green onions

DRESSING:
2 tablespoons (30 mL) red wine vinegar
1/2 teaspoon (2 mL) Dijon mustard
1 clove garlic, minced
1 pinch pepper
1 pinch granulated sugar
3 tablespoons (45 mL) extra-virgin olive oil

PREPARATION
1. Dressing: In small bowl, whisk together vinegar, mustard, garlic, pepper and sugar; whisk in oil in thin steady stream.
2. Arrange romaine on large platter; top with arugula (if using). Arrange tomato, red pepper, turkey, avocado, cheese and eggs in piles on top. Sprinkle with chives. To serve, drizzle with dressing and toss.

Nutritional Information Per serving:
Calories 377
Protein 28 g
Total fat 26 g
Saturated fat 6 g
Carbohydrates 9 g
Fibre 5 g
Cholesterol 153 mg
Sodium 215mg
Potassium 750 mg