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Rachael Ray's Southwest Turkey Cobb Salad

Uses USDA turkey roasts and Rachael’s special Yum-o! Ranch Sauce to create a salad with a taste as big as Texas!

Preparation

  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
     

Additional Serving Suggestions

  • 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.

 

1 #8 scoop turkey = 2 M/MA; 1 #8 scoop corn and black bean salad = 1/2 cup starchy vegetable serving; 1 cup lettuce = 1 cup dark green vegetable serving

 


 

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Ingredients

Makes 100 (2 oz) servings

  • 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
  • Black Bean and Roasted Corn Salsa(see "pair with" recipe)