A salad with staying power

EATINGWELL Cubed deli turkey takes the place of chicken while cheddar replaces blue cheese in this easy Cobb-inspired salad. The protein-rich turkey and cheese, plus eggs and bacon, give the salad staying power, so you won't get hungry an hour after you eat. Feel free to swap out the turkey for cooked chicken or chickpeas to mix things up.

Serve the salad right away, or pack it up in individual containers and you'll be set for lunch for days. Meal-prep turkey Cobb salad Servings: 4 Ingredients ■ 3 tablespoons red-wine vinegar ■ 3 tablespoons extra-virgin olive oil ■ 2 teaspoons Dijon mustard ■ 1⁄4 teaspoon salt ■ 1⁄4 teaspoon ground pepper ■ 8 cups chopped romaine lettuce ■ 2 scallions, sliced ■ 1 cup halved cherry tomatoes ■ 1 cup halved and sliced cucumber ■ 3 ounces cubed deli turkey ■ 2 slices cooked bacon, halved ■ 2 large hard-boiled eggs, halved ■ 1⁄2 cup shredded sharp cheddar cheese ■ 1 avocado, pitted and quartered Directions Whisk vinegar, oil, mustard, salt and pepper in a small bowl. Divide the dressing among four small glass jars.



Divide romaine, scallions, tomatoes, cucumber, turkey, bacon, egg halves and cheddar among four 3-cup lidded glass containers. Just before serving, add avocado (if using) and dressing to the salad and toss to coat. Make ahead: Refrigerate dressing and salad (except avocado) separately for up to 4 days.

Nutrition per serving: 275 calories, 21 g total fat, 6 g saturated fat, 125 mg cholesterol, 7 g carbohydrates, 3 g fiber, 3 g added sugars, 15 g protein, 498 mg sodium, 451 mg potassium, 2 mg iron, 155 mcg folate, 159 mg calcium, 8908 IU vitamin A, 11 mg vitamin C. EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.

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