YIELD: 48 servings
3 lbs. romaine lettuce, chopped
6 lbs. turkey, sliced ½" thick, then chopped
12 oz. red onion, sliced thin
48 slices 18/22 bacon, cooked crisp, chopped
3 lbs. extra-large (5-6) tomatoes, medium dice
3 lbs. ripe avocado, medium dice
1½ lbs. bleu cheese crumbles
1½ lbs. cheddar cheese, cut into ½" cubes
48 (12" each) tomato-flavored tortillas
3 cups bleu cheese dressing
48 pickle spears
1. For Cobb salad: In a large bowl combine romaine, turkey, onion, bacon, tomato, avocado, bleu cheese crumbles and cheddar. Hold refrigerated at 40°F or slightly below for same-day service.
2. Per order: Lay tortilla out on clean work surface. Spread 1 Tbsp. blue-cheese dressing on lower third of tortilla. Top with 6½ oz. turkey Cobb salad. Roll burrito-style and slice in half on a diagonal. Serve both halves immediately with a pickle spear.
Recipe: Bill Mitchell, Sodexo Corporate Services. Gaithersburg, MD. Photo: the California Avocado Commission
