Summer Cobb Salad With Lemon-Chive Dressing

This is as easy-to-make lightened-up version on cobb salad, using corn, honeydew melon, and roasted turkey breast from you grocery deli department. A tip for shopping for turkey breast from your deli, is to ask for a piece cut from a whole store-roasted breast instead of the pressed deli-meat variety. Recipe comes from Good Housekeeping.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 4  slices bacon
• 1⁄3 cup fresh lemon juice
• 2  teaspoons Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper, coarsely ground
• 1⁄3 cup olive oil
• 1⁄4 cup fresh chives, snipped (plus additional for garnish)
• 2 (10 ounce) bags romaine lettuce hearts, cup-up
• 12  ounces  deli peppered turkey breast, cut into 1/2-inch chunks
• 1 1⁄2 cups fresh corn kernels (about 3-4 ears)
• 1  lb honeydew melon, cut into 1/2- inch chunks (I use the container of honeydue melon pieces that I find in my local store)
• 4  ounces  goat cheese, crumbled
• 1  avocado, peeled and cut into 1/- inch chunks

Directions

1. In small skillet, cook bacon on medium until browned, about 8 minutes. Transfer bacon to paper towels to drain; crumble when cool.
2. Meanwhile, prepare dressing: In small bowl, with wire whisk, mix lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground pepper. In thin, steady stream, whisk in oil until blended. Stir in snipped chives.
3. Line large platter with romaine. Arrange bacon, turkey, corn, melon, goat cheese, and avocado in rows over romaine.
4. Garnish salad with chives. Serve with dressing.