Pulled Turkey Cobb Salad with Chantilly Cream

1 – 7 oz. pkg. Spring Salad (Mesclun) Mix 
1 bunch watercress 
1/2 cup Cains® Balsamic Vinaigrette 
3 lbs. pulled turkey meat 
1 lb celery 
1 lb whole green beans 
3 each medium tomatoes 
1 each ripe avocado 
2 each hard boiled eggs 
½ cup olives 
¼ cup crumbled blue cheese 
6 slices crumbled crisp bacon 
Chopped fresh chives
Pull the cooked turkey apart into finger size pieces. Cut the tomatoes into thin wedges, snip the green beans and poach slightly, peel and slice the avocado, cut the celery into long slices and cut the hard-boiled eggs into wedges.

Assembly: 
Toss the Spring Salad mix and the watercress together with the Balsamic Vinaigrette and place on an oval platter. Alternate the celery, green beans, tomato and avocado with rows of pulled turkey. Place egg wedges and olives around the edges and top with the crumbled blue cheese, crumbled bacon and chopped chives.

Chantilly Cream (Served on the side)
½ cup heavy cream 
1 cup Cains® All Natural Mayonnaise 
1/8 tsp cinnamon 
pinch nutmeg 
pinch Allspice


Whip the heavy cream until it doubles in thickness, and then fold into the Cains All Natural Mayonnaise along with the spices. This can be done ahead and refrigerated.

 
Servings: 4 - 6

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