Mason Jar Turkey Cobb Salad

5 from 1 vote

Meal prep for the week ahead, pack a picnic lunch on the go, or just enjoy a fresh Mason Jar Turkey Cobb Salad whenever the craving strikes! With this simple layering technique, the salads stay fresh in your refrigerator for days -- no soggy lettuce allowed!

Course Lunch or Dinner

Cuisine American

Keyword Cobb Salad, Mason Jar Salad, Turkey Salad

Prep Time 15

Total Time 15

Servings salads

Calories 519.9kcal

Author Blair Lonergan

Ingredients

For the Vinaigrette:

6 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon minced fresh garlic
¼ teaspoon salt
Dash of pepper

For the Salad:

8 ounces Hillshire Farm Oven-Roasted Turkey Breast, chopped (from a 16-ounce package)
1 cup cooked, chopped bacon
4 hardboiled eggs, sliced
½ cup crumbled Roquefort or Blue cheese
1 cup halved grape or cherry tomatoes
1 avocado, diced and squeezed with fresh lemon or lime juice (to prevent browning)
¼ cup chopped fresh chives
4 cups chopped romaine lettuce
4 (quart size) wide-mouth mason jars

Instructions

Whisk together dressing ingredients in a small bowl until completely combined.
Place about 2 tablespoons of dressing at the bottom of each jar.
Divide remaining ingredients among the jars, layering in the following order: turkey, bacon, eggs, cheese, tomatoes, avocado, chives, and lettuce. Twist on the top to seal your salads and refrigerate until ready to serve.
When you’re ready to eat, just dump the jar onto a large plate or bowl and enjoy!

Notes

For quick prep, try purchasing cooked bacon and hardboiled eggs from the store.

Nutrition