Cobb Salad Turkey Roll-Ups
Red Wine Vinaigrette
Ingredients
- 4 large eggs
- 8 slices center cut bacon
- 1 avocado
- 1 tsp lemon juice
- 1 lb sliced low-sodium oven roasted turkey breast
- 8 small romaine lettuce leaves
- 2 tomatoes, halved and thinly sliced
- Red Wine Vinaigrette (recipe follows)
Instructions
- Place eggs in a single layer in a small saucepan; add water to cover. Bring to a boil. Remove from heat; let stand, covered, 15 minutes.
- Drain; run cold water over eggs. Peel and chop eggs.
- Meanwhile, cook bacon in a large skillet over medium-high heat 6 minutes or until crisp.
- Mash together avocado and lemon juice.
- Stack turkey slices into 8 piles on a work surface. Spread avocado mixture over each stack. Layer with lettuce, bacon, tomato, and eggs; drizzle with vinaigrette.
- Roll up, and secure with toothpicks to serve.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- ½ tsp honey
- ¼ tsp garlic salt
Side Dish Instructions
- Whisk together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
345
|
66
|
411
|
| Fat (g) | 19 | 7 | 26 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 37 | 0 | 37 |
| Carb (g) | 8 | 1 | 9 |
| Fiber (g) | 4 | 0 | 4 |
| Sodium (mg) | 1042 | 123 | 1165 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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