Summer is here, and bathing suits are on! Did you know your body’s physique is based 80% on what you eat and 20% on your workout regime? So how do you stay healthy when all you want to do is eat ice cream during the heat waves of July?
Try my favorite summer salad. I promise it’s quick and easy to make, will satisfy your taste buds, and will help you rock that bikini on your weekend away in Montauk!
My Cobb salad takes a Southwestern twist with some crumbled queso fresco, avocado and paprika. And don’t forget the perfected vinaigrette on top!
To prepare the salad, first cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan and crumble. Usually I just use a spoon or fork to crush the pieces. Wipe pan clean with paper towels. Increase heat to medium-high. Then coat the pan with cooking spray. Sprinkle turkey with salt. Add turkey to pan; sauté 4 minutes or until done.
Throw the chopped lettuce, bacon and turkey into a bowl and add in all the other delicious veggies and ingredients. Drizzle vinaigrette evenly over salad. And enjoy!
Salad:
To prepare the vinaigrette, combine first six ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring pretty constantly with a whisk and then set aside. Voila! You have the perfect dressing.
Vinaigrette:
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