Crab Cobb Salad With Lemon Basil Vinaigrette

• FOR THE SALAD:
• 1/2 bags (about 9 Oz. Size) Romaine Lettuce
• 6 ounces, weight Canned Lump Crab Meat
• 3 strips Turkey Bacon, Cooked And Roughly Chopped
• 2 Hard-boiled Eggs, Cooked And Sliced
• 1/2 Avocado, diced
• 1/2 cups Light Mozzarella Cheese
• 1/2 cups Grape Tomatoes, Chopped
• 1/2 cups Scallions, Chopped
• FOR THE DRESSING:
• 1/3 cups Olive Oil
• 1 Tablespoon Dried Basil
• 1 clove Garlic
• 1 whole Lemon, Juiced
• Salt To Taste

1. For the salad, lay the lettuce down first. Then place each of the ingredients (crab, turkey bacon, eggs, avocado, mozzarella cheese, grape tomatoes and scallions) in rows on top of the bed of lettuce.
2. For the dressing, place the olive oil, dried basil, lemon juice, garlic, and salt in a blender. Blend until smooth.
3. Pour the dressing over top of the salad and enjoy!

salad, romaine lettuce, turkey bacon, eggs, avocado, light mozzarella cheese, grape tomatoes, scallions, dressing, olive oil, dried basil, clove garlic, lemon, salt

Taken from tastykitchen.com/recipes/salads/crab-cobb-salad-with-lemon-basil-vinaigrette/ (may not work)