1/4 lb Jumbo Lump crab meat
2 ounces feta cheese, crumbled
1/2 cup Honey Mustard vinaigrette
4 slices thick cut bacon, diced
6 cups romaine lettuce, sliced
1 beefsteak tomato, diced
1 avocado, sliced

In a large sauté 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 and enjoy!