1/4 lb Margarita® Jumbo Crabmeat
2 oz feta cheese, crumbled
1/2 cup Honey Mustard vinaigrette
4 slices thick cut bacon, diced
6 cups romaine lettuce, sliced
Cherry tomatoes, diced
1 avocado, sliced

In a large saute pan or skillet, cook the diced bacon until cooked through, drain on a paper towel and cool.
Layer the romaine lettuce in the bottom of a large bowl. Place the salad toppings in rows on top of the lettuce.

Serve with honey mustard vinaigrette. Enjoy!