You may also like
Categories:
vinaigrette white wine vinegar honey ground cumin paprika garlic ground red pepper canola oil Salad center cooking spray skinless salt torn romaine lettuce avocado queso fresco green onions black beans
Viewed: 21 - Published at: 6 years agoIngredients
- Vinaigrette:
- 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
- Salad:
- 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
Method
- 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.
- 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; saute 4 minutes or until done.
- 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.
- MyRecipes is working with
- , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
