Southwestern Cobb Salad

So I made this. It was really easy to make and very flavorful. Of course I changed things.

Due to my turkey allergy, I used chicken. I added Penzey's Southwest Seasoning to the chicken. I forgot to add oil to the vinagrette. And I used Mexican Cheese in place of Queso Fresco, because I had Mexi Cheese and didn't feel like buying Queso Fresco.

I also made the pico de gallo...2 Roma Tomatoes chopped, 3 slices of red onion, chopped, 4 sprigs of cilantro chopped, 1 jalapeno, seeded and chopped, and some lime juice, all thrown in a bowl.

Southwestern Cobb Salad


Other Time: 20 minutes minutes
Yield: 4 servings


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 (forgot)

Salad:
3 slices center-cut bacon
Cooking spray
8 ounces skinless, boneless turkey breast, cut into 1/2-inch pieces (used chicken breast)
1/4 teaspoon salt (forgot, but used Penzey's Southwest Seasoning...didn't measure)
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 (used Mexican Blend Cheese)
1/4 cup chopped green onions (forgot)
1 (15-ounce) can low-sodium black beans, rinsed and drained

1. To prepare vinaigrette, combine first 6 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk (missed this part of the recipe when I made it); 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.

CALORIES 293 ; FAT 13.6g (sat 2.5g,mono 7.2g,poly 3g); CHOLESTEROL 44mg; CALCIUM 117mg; CARBOHYDRATE 19.9g; SODIUM 455mg; PROTEIN 22.4g; FIBER 6.6g; IRON 3.1mg

Cooking Light, JULY 2010