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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
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. 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.
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