Southwestern Cobb Salad

Ingredients

Vinaigrette:

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

Salad:

3 slices center-cut bacon

Cooking spray

8 ounces skinless, boneless turkey breast, cut into 1/2-inch pieces

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 (2 ounces) crumbled queso fresco

1/4 cup chopped green onions

1 (15-ounce) can low-sodium black beans, rinsed and drained

Preparation

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 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.
3. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ivy Manning,

July 2010