Tex Mex Cobb Salad
|Lime juice||1⁄4 Cup (4 tbs)|
|Cilantro leaves||2 Tablespoon, chopped|
|Olive oil||4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Romaine lettuce head||1 Medium, trimmed and leaves cut into 1/2 inch wide strips|
|Cherry tomatoes||1 Pint, each cut into quarters|
|Leftover skinless rosemary roast||12 Ounce|
|Turkey meat||1 Pound, cut into 1/2 inch pieces|
|Black beans||1 Can (10 oz), drained, rinsed|
|Cucumbers||2 Small, peeled, seeded, and sliced 1/2 inch thick|
Prepare dressing: In small bowl, with wire whisk, combine lime juice, cilantro, olive oil, sugar, cumin, salt, and black pepper.
Place lettuce in large serving bowl.
Arrange tomatoes, turkey, black beans, and cucumbers in rows over lettuce to cover.
Just before serving, toss the salad with the dressing.