Categories: Salad

Ingredients

• 6 strips bacon
• 1 head romaine lettuce, trimmed and leaves torn or chopped
• 3 oz. queso fresco or feta cheese, crumbled
• 1-2 avocados, peeled, pitted and chopped
• 1 large ear corn, husked and kernels removed (Grill for extra flavor)
• 2 cups cherry or grape tomatoes
• Vinaigrette:
• 1/4 cup olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. fresh lemon juice
• 1 medium to large garlic clove, minced
• 1 tsp Dijon
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Directions

1. Preheat oven to 375. 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, 8-10 minutes. Let cool enough to handle; roughly chop.

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.

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