Queso fresco (“fresh cheese”) puts a south-of-the-border spin on this classic. The mild white cheese has a crumbly texture – perfect for sprinkling over salads.
Turkey bacon, cooked
(all-natural; no added nitrates; about 8 oz total)
(trimmed and leaves torn or chopped)
Queso fresco cheese
(or feta; crumbled)
(peeled, pitted and chopped)
Extra virgin olive oil
Red wine vinegar
(medium to large; minced)
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.