Southwestern Cobb Salad

Southwestern Cobb Salad
Photo by John Autry

Ingredients

  • ¾ teaspoon ground cumin
  • ½ cup (2 ounces) crumbled queso fresco
  • Vinaigrette:
  • 1 (15-ounce) can low-sodium black beans, rinsed and drained
  • 2 tablespoons canola oil
  • ½ teaspoon smoked paprika
  • 1 (15-ounce) can low-sodium black beans, rinsed and drained
  • + 30 more ingredients
    • ½ cup diced avocado
    • ½ teaspoon smoked paprika
    • ½ cup (2 ounces) crumbled queso fresco
    • Cooking spray
    • 3 slices center-cut bacon
    • 2 tablespoons canola oil
    • Salad:
    • ¾ teaspoon ground cumin
    • ¼ teaspoon salt
    • 8 cups torn romaine lettuce
    • ¼ teaspoon ground red pepper
    • ½ cup diced avocado
    • ¼ teaspoon ground red pepper
    • 3 slices center-cut bacon
    • ¼ cup chopped green onions
    • ½ cup refrigerated fresh pico de gallo
    • 1 teaspoon honey
    • ½ teaspoon garlic powder
    • Salad:
    • ¼ teaspoon salt
    • 3 tablespoons white wine vinegar
    • 8 ounces skinless, boneless turkey breast, cut into 1/2-inch pieces
    • ½ teaspoon garlic powder
    • 3 tablespoons white wine vinegar
    • 1 teaspoon honey
    • Cooking spray
    • Vinaigrette:
    • 8 ounces skinless, boneless turkey breast, cut into 1/2-inch pieces
    • 8 cups torn romaine lettuce
    • ½ cup refrigerated fresh pico de gallo

1. 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. 2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with p...

View full recipe at My Recipes

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