Southwestern Cobb Salad

Ingredients

• 0.5 cup avocado diced
• 15 ounce black beans low-sodium rinsed drained canned
• 2 tablespoons canola oil 
• 0.5 teaspoon garlic powder 
• 0.3 cup spring onion chopped
• 0.8 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 teaspoon honey 
• 0.5 cup pico de gallo fresh refrigerated
• 2 ounces queso fresco crumbled
• 8 cups the of 1 cos lettuce 
• 0.3 teaspoon salt 
• 8 ounces turkey breast meat boneless skinless cut into 1/2-inch pieces
• 0.5 teaspoon paprika smoked
• 3 slices bacon 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

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.
3. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray.
4. Sprinkle turkey with salt.
5. Add turkey to pan; saut 4 minutes or until done.
6. 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.
7. Drizzle vinaigrette evenly over salads.