Cobb Salad By Avocados From Mexico

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Champagne vinegar
• 4 cups romaine lettuce, torn into bite-size pieces
• 8 ounces smoked turkey, cubed
• 3 ounces crumbled blue cheese
• 1 medium Avocado from Mexico, sliced (cut just before serving)
• 1/2 cup frozen corn, thawed
• 6 slices bacon, cooked crisp and crumbled
• 2 hard-boiled eggs, sliced
• 6 tablespoons thinly sliced scallions
• Chives, finely chopped for topping

1. Whisk together olive oil and Champagne vinegar.
2. Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat. Add remaining ingredients to greens, season with freshly ground black pepper and lightly toss.
3. Sprinkle with chives and serve.

extravirgin olive oil, vinegar, romaine lettuce, turkey, blue cheese, avocado from mexico, frozen corn, bacon, eggs, scallions, chives

Taken from www.allrecipes.com/recipe/240214/cobb-salad-by-avocados-from-mexico/ (may not work)