Ingredients
- 2 cloves garlic
- 6 tbsp fresh lemon juice
- 2 tbsp balsamic vinegar
- 2 tbsp fresh lime juice
- 1 tbsp coconut syrup
- 1 tsp paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup crumbled queso fresco or feta cheese
- 1 tbsp vegetable oil
- 6 slices thick-cut bacon
- 3 corn tortillas
- 1 head romaine lettuce
- 2 cups arugula
- 12 oz cherry tomatoes
- 4 hard-boiled eggs
- 2 ears cooked sweet corn
- 2 ripe peaches
- 1 large ripe avocado
Steps
- Whisk the garlic, lemon juice, balsamic vinegar, lime juice, coconut syrup, paprika, salt, pepper, and olive oil in a small bowl, then chill for 20 minutes.
- Cook the bacon in a large skillet over medium heat for 10 to 12 minutes, turning once, until crisp, then drain and crumble it.
- Toast the corn tortillas in the skillet for 2 to 3 minutes per side, then cool and break them into pieces.
- Chop the romaine, arugula, tomatoes, eggs, cooked corn, peaches, and avocado while the dressing chills.
- Toss the greens with half the dressing in a large bowl, then arrange the tomatoes, eggs, corn, peaches, avocado, bacon, tortilla pieces, and cheese on top.
- Drizzle with the remaining dressing and let the salad stand for 5 minutes before serving.
Main ingredient on sale this week? See what to make with bacon on sale.
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