Southwestern Cobb Salad

This yummy salad from Cooking Light was WONDERFUL!!! It included so many things that I love...avocados, black beans, cheese, a good dressing, a southwestern twist. I had more for lunch today and it was even better than I remembered it from the night before :-). (and I totally copied how they set up the picture in the looks much prettier that way)

3 tablespoons white wine vinegar (I used red since that was what I had on hand)
1 teaspoon honey
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
2 tablespoons canola oil
3 slices center-cut bacon
Cooking spray
8 ounces skinless, boneless turkey breast, cut into 1/2-inch pieces (I used chicken breast)
1/4 teaspoon salt
8 cups torn romaine lettuce
1/2 cup refrigerated fresh pico de gallo
1/2 cup diced avocado
1/2 cup (2 ounces) crumbled queso fresco
1/4 cup chopped green onions
1 (15-ounce) can low-sodium black beans, rinsed and drained

1. To prepare vinaigrette, combine first 6 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.
2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle turkey with salt. Add turkey to pan; sauté 4 minutes or until done.
3. Arrange 2 cups lettuce on each of 4 plates. Top each serving with about 2 teaspoons bacon, 5 tablespoons turkey, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans. Drizzle vinaigrette evenly over salads.