The Best Healthy Southwestern Cobb Salad

• 8 C mixed greens
• 4 strips Jennie-O turkey bacon
• 4 hard boiled eggs, chopped
• ½ C quinoa, uncooked (or 1½ C cooked quinoa)
• 1 can black beans, drained
• 1 can corn, drained
• 1 avocado, diced
• ½ C reduced fat shredded Mexican-style cheese
• ½ pint cherry tomatoes, diced
• ½ C chopped cilantro
• ½ C Bolthouse Farms Avocado Green Goddess Dressing (or yogurt-based dressing of choice)
• ¼ tsp cumin
• ¼ tsp chili powder
• ¼ tsp salt

1. Bring one cup of water to a boil. Stir in the quinoa, turn the heat down to simmer, and cover with a lid for 15-20 minutes. Fluff with a fork before serving.
2. Meanwhile, heat a large skillet to medium-high heat and spray with cooking spray. Add the corn and season with cumin, chili powder, and salt. Saute for 7-10 minutes, stirring occasionally, until the corn appears charred. Remove from heat and set aside.
3. Prepare the turkey bacon according to package instructions, then dice into small pieces. Set aside.
4. To assemble the salad, combine all ingredients (including quinoa, corn, and bacon) in a very large bowl and toss with the dressing.* Serve as an entree or a side dish.**

*Only toss the salad in the dressing if serving immediately with the expectation of little to no leftovers. If preparing for individual meal prep, use 2 tablespoons of dressing per serving. If preparing for a later event (more than 4 hours after preparation), toss with dressing just before serving.

**If serving as a side dish, divide all nutrition facts in half to accomodate 8 servings.

Nutrition facts are a calculated estimate of 1/4 of the prepared salad, including dressing.