Gluten-Free

Mexican Cobb Salad

Queso fresco (“fresh cheese”) puts a south-of-the-border spin on this American classic. The mild white cheese has a crumbly texture – perfect for sprinkling over salads. Try adding crumbled tortilla chips over top for added crunch. Or make tortilla strips easily by thinly slicing corn tortillas, tossing with oil and baking until crispy.

Servings
6
Prep Time
30 min
Cook Time
15 min
Duration
45 min

Ingredients

  • 6 strips all-natural turkey bacon, no added nitrates (about 8 oz total) (TRY: Applegate Organic Turkey Bacon)
  • 1 head romaine lettuce, trimmed and leaves torn or chopped
  • 3 oz queso fresco or feta cheese, crumbled
  • 1-2 avocados, peeled, pitted and chopped
  • 1 large ear corn, husked and kernels removed (TIP: Grill your corn for extra flavor.)
  • 2 cups cherry or grape tomatoes, halved

Vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 medium to large clove garlic, minced
  • 1 tsp Dijon mustard (TRY: Woodstock Organic Dijon Mustard)
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 cup chopped fresh cilantro

Preparation

1. Preheat oven to 375˚F. Line a large rimmed baking sheet with parchment paper. Arrange bacon in a single layer on prepared sheet. Bake until tops of strips appear dry, about 15 minutes. Flip and bake until crisp, 8 to 10 minutes. Let cool enough to handle; roughly chop. (TIP: Keep an eye on it as bacon brands can vary in thickness and take more or less time to cook.)

2. Meanwhile, prepare vinaigrette: In a small bowl, whisk together oil, vinegar, lemon juice, garlic, mustard, salt and pepper. Whisk in cilantro.

3. In a large bowl, toss lettuce with three-quarters of the vinaigrette. Transfer to a large serving platter. Arrange bacon, cheese, avocados, corn and tomatoes over top of lettuce. Drizzle with remaining vinaigrette. 

Nutrition Information

  • Serving Size 1/6 recipe
  • Calories 292
  • Carbohydrate Content 15 g
  • Cholesterol Content 35 mg
  • Fat Content 22 g
  • Fiber Content 7 g
  • Protein Content 12 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 3 g