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.
Ingredients
6 slice
Turkey bacon, cooked
(all-natural; no added nitrates; about 8 oz total)
1 head
Lettuce, romaine
(trimmed and leaves torn or chopped)
86 gm
Queso fresco cheese
(or feta; crumbled)
2 avocado(s)
Avocado
(peeled, pitted and chopped)
2 cup
Cherry Tomatoes
(halved)
1/4 cup
Extra virgin olive oil
2 tbsp
Red wine vinegar
1 tbsp
Lemon juice
(fresh)
1 clove(s)
Garlic
(medium to large; minced)
1 tsp
Dijon mustard
1/2 tsp
Sea Salt
1/4 tsp
Black pepper
(ground)
1/4 cup
Cilantro (coriander)
(chopped fresh)
Instructions
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.
