Southwestern cobb salad

Ingredients

• 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

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Preparation

• 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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