Express Southwest Cobb Salad

• 3 oztacon, cooked
• 1/3 lbtorn, frozen, thawed, dried well
• 2 lbtIceberg lettuce, bite size pieces
• 1 1/8 lbtomaine Lettuce, bite Size Pieces
• 1 1/2 ozted Onion, julienne
• 1/4 lbtam, julienned
• 24trape Tomatoes
• 3tard Cooked Eggs, quartered
• 1/2 oztalapeno Pepper, diced
• 1/4 qttressing, Buttermilk Ranch

1. Prepare Bacon, Cooked according to recipe
2. Preheat oven to 350F
3. Roast corn for 10-15 minutes until corn is golden brown.
4. Ensure that all produce has been washed throughly prior to preparing the salad
5. For each serving, layer the following in a specified container
6. 2 1/2 cups iceberg lettuce
7. 2 cups romaine lettuce
8. Diagonally across the container:
9. 1 TBSP onion
10. 2/3 oz julienned ham
11. 2 TBSP corn(center of container)
12. 2 slices bacon, julienned
13. 4 grape tomatoes
14. 2 egg quarters
15. 1/2 tsp jalapeno peppers
16. The ingredients should be placed in an order that the ham and bacon are not beside each other
17. When the salad is finished the entire surface should be covered with toppings

bacon, well, red onion, ham, tomatoes, eggs, pepper, buttermilk

Taken from www.epicurious.com/recipes/member/views/express-southwest-cobb-salad-52422601 (may not work)