Tex-Mex Cobb Salad

Ingredients

Salad:

• 4 Tropical Mexican Chorizo links
• 1 small head of Romaine lettuce, cut up
• 1 cup of cherry tomatoes, each quartered
• 1 cup of cooked fresh corn, or canned corn
• ½ cup of Tropical Queso Fresco Mexicano, crumbled
• 2 hard-boiled eggs, chopped
• 1 ripe avocado, pitted, peeled and diced
• ¼ cup of diced red onion

Dressing:

• 2 tablespoons of fresh lime juice
• 1 tablespoon of chopped fresh cilantro
• 3 tablespoons of extra-virgin olive oil
• Salt and pepper to taste

Preparation

Salad:

1. In a 10-inch skillet, over medium-high heat, cook chorizo about 10 minutes or until browned on all sides, stirring occasionally. Remove from skillet; cut into slices.
2. On a large platter, place lettuce. Top with cherry tomatoes, corn, Queso Fresco, hard-boiled eggs, avocado, red onion, and cooked chorizos.

Dressing:

1. In a small bowl, combine lime juice and cilantro; whisk in olive oil until mixture is blended and smooth. Add salt and pepper to taste. Pour over salad; toss to mix well.

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