Tex-Mex Cobb Salad

Lunch Salads Snacks and Appetizers

Ingredients (Salad):

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

Ingredients (Dressing):

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

Preparation:

1. Prepare salad: In 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 small chunks.
2. On large platter, place lettuce. Top with cherry tomatoes, corn, Queso Fresco, hard-cooked eggs, avocado, red onion and cooked chorizos.
3. Prepare dressing: In 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.