Infuse Your Thanksgiving Leftovers: Cobb Salad with Cannaoil Vinaigrette

150 150 zenhemp

Ingredients

Dressing

2 tablespoons olive oil

1 tablespoon cannaoil*

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 small clove garlic, minced

1 teaspoon fresh thyme leaves

Salt and pepper to taste

Salad

2 cups leftover shredded turkey

2 hard-boiled eggs, chopped

2 ounces blue cheese, crumbled

1 large avocado

2 handfuls of cherry tomatoes

6 cups of romaine lettuce, coarsely chopped

2 cups of watercress, stems removed

 

Directions

  1. First, make the dressing. Mince the garlic using a microplane into a small bowl. Mix thyme, mustard, lemon juice, and vinegar together, then add in the remaining olive oil and cannaoil. Mix until well combined, then set aside.
  2. Mix the lettuces in a large bowl and mix with 2 tablespoons of the dressing. Arrange down the middle of a large serving platter or bowl.
  3. Toss the leftover shredded turkey with 2 tablespoons of dressing. Place on the platter in a separate section to the lettuce.
  4. Add salt and pepper to the chopped eggs and toss with 1 tablespoon of the dressing. Place in a section next to the turkey and lettuce.
  5. Slide the avocado, season, and place in a separate section next to the other ingredients. Do the same with the cherry tomatoes.
  6. Place the blue cheese crumbles in a small section on their own.
  7. Drizzle entire salad with remaining dressing.
  8. Serve, encouraging all guests to get a good cross-portion of ingredients.

Serves 6

*We recommend a dose of a 1/2 tablespoon of cannaoil per person. You may want to adjust the recipe according to the strength of your own cannabutter or cannaoil.

Cobb salad with cannabis-infused vinaigrette

Check out our other cannabis-infused recipes designed to use up some of your Thanksgiving leftovers!

Infuse Your Thanksgiving Leftovers: 6 Cannabis Recipes to Try This Holiday Season

Author

zenhemp

All stories by: zenhemp

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