Southwest Turkey Cobb Salad Recipe

Try this delectable Rachael Ray recipe for Southwest Turkey Cobb Salad! 

 

Makes 100 servings.

RECIPE

Diced Turkey (Serving size: 2 oz)

  • 20 lbs turkey roasts (USDA)
  • Southwest spice rub:
  • 1 cup chili powder
  • 1/2 cup dried cilantro
  • 1/4 cup cumin
  • 2 tablespoons black pepper
  • 13 lbs of romaine lettuce
  1. Partially defrost turkey roasts.
  2. Slice partially defrosted roast into 1 inch thick "steaks."
  3. Dredge steaks through Southwest spice rub 1 hour before cooking and place steaks on lined sheet pans.
  4. Cook to an internal temperature of 165 degrees.
  5. Cool according to HACCP SOP.
  6. After cooling, dice turkey into 1 inch cubes.
  7. Wash and chop romaine lettuce prior to serving

 

Rachael Ray's Yum-o! Ranch Sauce (Serving size: 1 oz)

  • 6.5 cups lowfat buttermilk
  • 20 oz lowfat plain yogurt
  • 8 oz light sour cream
  • 3-1/3 cups reduced fat salad dressing (USDA)
  • 1 cup roasted red peppers
  • 3 tablespoons chili powder
  • 3 tablespoons cumin
  • 4 limes, juiced
  • 1 small bunch fresh cilantro, cleaned thoroughly
  • 1/2 cup scallions, finely sliced
  • Pepper (to taste)
  1. Pour buttermilk, yogurt, sour cream and salad dressing into mixing bowl.
  2. Put all other ingredients into a food processor and process until chopped into a fine mixture.
  3. Mix into ranch dressing and refrigerate overnight.

 

Black Bean and Roast Corn Salad (Serving size: 1/2 cup)

  • 2 cans low sodium black beans, drained
  • 2.5 cans low sodium corn, drained
  • 4 medium red onions
  • 3 medium red peppers
  • 3 medium green peppers
  • 2 bunches cilantro, cleaned thoroughly
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  1. Drain and rinse black beans and corn.
  2. Roast corn in oven at 350 degrees until corn colors slightly.
  3. Peel onions and wash and cut red/green peppers in half, removing seeds and ribs.
  4. Put peppers, onions and cilantro through buffalo chopper or food processor.
  5. Mix with corn, beans, lemon juice and oil.
  6. Refrigerate overnight.

NUTRITION INFORMATION

  • Calories: 300
  • Total fat: 9.3g
  • Saturated fat: 2.4g
  • Trans fat: 0g
  • Sodium: 820mg
  • Carbohydrates: 35.7g

SERVING INSTRUCTIONS

  • Serve in a 30-oz bowl.
  • Fill bowl with 1 cup lettuce.
  • Use a 4-oz spoodle for corn and black bean salad.
  • Use a 2-oz spoodle for the turkey.
  • Serve with 1 oz Yum-o! ranch sauce.
  • Chopped cilantro makes a nice garnish.