Ingredients
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3/4 lb ground turkey
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1 tablespoon olive oil
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1/2 cup yellow onion, finely chopped
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3 cloves garlic, minced
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2 tablespoons unsweetened cocoa powder
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2 tablespoons chili powder
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2 teaspoons dried oregano
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1 teaspoon cumin
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1/2 teaspoon salt
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4 cups mixed salad greens
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7 1/2 ounces cans black beans, drained and rinsed
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1 medium summer squash, raw,in 1/4 " dice
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1 medium tomatoes, seeded and diced
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2 small green onions, white and part of green,minced
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4 ounces monterey jack cheese, shredded
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3 tablespoons buttermilk
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2 tablespoons mayonnaise
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5 teaspoons honey
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1 teaspoon chili powder
Instructions
- In a medium saucepan, saute onion and garlic in the olive oil until lightly browned.
- Add turkey and brown slightly; then add unsweetened cocoa powder, chili powder, oregano, cumin and salt.
- Cook together, stirring often, until turkey is well-browned and thoroughly cooked.
- In the meantime, whisk together the dressing ingredients: buttermilk, mayonnaise, honey, chili powder, garlic salt, salt and hot sauce.
- To assemble salad, divide mixed salad greens on two dinner plates.
- Compose salads with half each of the warm Tex-Mex turkey, black beans, yellow summer squash, tomato and green onion.
- Drizzle each salad with the Honey-Buttermilk Ranch dressing and top with shredded Monterey Jack cheese.