Cobb Salad Skewers
< 15 minutes
< 30 minutes
16 grape tomatoes
8 bamboo skewers
Spring greens or iceberg lettuce, cut into 1-inch pieces
16 slices BUTTERBALL® Thanksgiving Deli Turkey (about 1 pound)
1 package (5 ounces) blue cheese, cut into 8 pieces
½ avocado, cut into 8 pieces
Prepared ranch or blue cheese dressing
4 slices BUTTERBALL® Turkey Bacon, crisp cooked and crumbled
- 1.Bring small saucepan of water to a boil. Carefully add eggs. Reduce heat to medium to maintain a gentle boil; cook 12 minutes. Run eggs under cold running water until cool enough to handle. Peel eggs and cut into quarters.
- 2.Thread one tomato on one skewer. Add a few pieces of greens or lettuce. Cut turkey slice into quarters; stack and thread on skewer. Top with one egg quarter, one piece of cheese and one piece of avocado. Cut another turkey slice into quarters; stack and thread on skewer. Top with additional lettuce and another tomato. Place on serving plate. Repeat with remaining ingredients to make 8 skewers.
- 3.Drizzle dressing over skewers; sprinkle with bacon.