Southwestern cobb salad

4 servings
20 min
30 min
Very Easy


Number of serving: 4
3 tablespoons white wine vinegar

1 teaspoon honey

3/4 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon ground red pepper

2 tablespoons canola oil

3 slices center-cut bacon

8 ounces skinless

1/4 teaspoon salt

8 cups torn romaine lettuce

1/2 cup refrigerated fresh pico de gallo

1/2 cup diced avocado

1/2 cup crumbled queso fresco

1/4 cup chopped green onions

1 can low-sodium black beans


  • To prepare vinaigrette, combine first 6 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.
  • To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble.
  • Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle turkey with salt. Add turkey to pan; sauté 4 minutes or until done.
  • Arrange 2 cups lettuce on each of 4 plates. Top each serving with about 2 teaspoons bacon, 5 tablespoons turkey, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans. Drizzle vinaigrette evenly over salads.


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