Spring Turkey Cobb Salad with Citrus Dressing

Featuring asparagus, snap peas, spring greens and a citrusy vinaigrette, this Cobb Salad is the epitome of fresh spring flavors.


  • 1/2 cup olive oil
  • 1 shallot, minced
  • 1 small clove garlic, minced
  • 2 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 tsp finely grated lemon zest
  • 1/2 tsp finely grated orange zest
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 eggs
  • 1 lb asparagus spears, trimmed and cut into 2-inch pieces
  • 8 cups spring mix greens
  • 1 cup snap peas, trimmed and thinly sliced diagonally
  • 1/2 cup coarsely chopped roasted almonds
  • 1 large avocado, peeled, pitted and thinly sliced
  • 1 seedless orange, segmented
  • 1/3 cup shaved red onion
  • 1 lb Kentucky Legend Quarter Sliced Turkey, chopped
  • 8 slices Naturally Smoked Kentucky Legend Applewood Bacon, cooked and chopped
  • 4 large radishes, very thinly sliced
  • 4 oz goat cheese, crumbled


1. Dressing: In jar with tight-fitting lid, combine oil, shallot, garlic, vinegar, lemon juice, orange juice, mustard, honey, lemon zest, orange zest, salt and pepper; shake until well combined. Cover and refrigerate for up to 1 week.

2. Salad: Place eggs in small saucepan; pour in enough water to cover eggs by 1 inch. Bring to boil over high heat. Cover and remove from heat; let stand for 8 minutes. Drain and place under cold running water. Peel and quarter eggs.

3. Meanwhile, in large pot of boiling salted water, cook asparagus for 2 minutes. Transfer to bowl of ice water; let stand for 5 minutes. Drain on paper towel–lined plate.

4. Divide greens among four plates. In order, arrange snap peas, almonds, avocado, orange segments, red onion, turkey, bacon, radishes, eggs, goat cheese and asparagus in rows over top of greens. Drizzle with desired amount of dressing. Serve immediately.

• To segment an orange: Cut off top and bottom, so orange sits flat on working surface. Run a sharp knife from the top to bottom of orange, following the shape of the fruit, to remove the peel and pith. Working over a bowl to catch the juices, cut between the membranes to release each segment. Use the fresh orange juice to prepare the salad dressing; any extra juice can be used in marinades, smoothies or simply for drinking.

• Alternatively, double the recipe and arrange the salad in the same pattern on a large platter to serve a large group family-style.

Nutrition Information

Per 1/4 recipe
Calories 830
Fat 61g
Saturated Fat 13g
Cholesterol 290mg
Sodium 2070mg
Carbohydrate 35g
Fiber 11g
Sugars 16g
Protein 46g
prep time
30 MIN
total time
45 MIN