Tex-mex Turkey & Black Bean Ranch Salad |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Tex-Mex seasoned turkey (with a special ingredient!) is combined with black beans to make a delicious main dish salad. Diced raw yellow squash adds a mild crunch, plus tomato, green onions and Monterey Jack cheese all tied together with a tangy-sweet honey-buttermilk dressing. Serve with tortilla chips or warm corn tortillas if you wish. Ingredients:
3/4 lb ground turkey |
1 tablespoon olive oil |
1/2 cup yellow onion, finely chopped |
3 cloves garlic, minced |
2 tablespoons unsweetened cocoa powder |
2 tablespoons chili powder |
2 teaspoons dried oregano |
1 teaspoon cumin |
1/2 teaspoon salt |
4 cups mixed salad greens |
7 1/2 ounces cans black beans, drained and rinsed |
1 medium summer squash, raw,in 1/4 dice |
1 medium tomato, seeded and diced |
2 small green onions, white and part of green,minced |
4 ounces monterey jack cheese, shredded |
3 tablespoons buttermilk |
2 tablespoons mayonnaise |
5 teaspoons honey |
1 teaspoon chili powder |
3/4 teaspoon garlic salt |
1/4 teaspoon salt |
1/2 teaspoon hot sauce |
Directions:
1. In a medium saucepan, saute onion and garlic in the olive oil until lightly browned.
2. Add turkey and brown slightly; then add unsweetened cocoa powder, chili powder, oregano, cumin and salt.
3. Cook together, stirring often, until turkey is well-browned and thoroughly cooked.
4. In the meantime, whisk together the dressing ingredients: buttermilk, mayonnaise, honey, chili powder, garlic salt, salt and hot sauce.
5. To assemble salad, divide mixed salad greens on two dinner plates.
6. Compose salads with half each of the warm Tex-Mex turkey, black beans, yellow summer squash, tomato and green onion.
7. Drizzle each salad with the Honey-Buttermilk Ranch dressing and top with shredded Monterey Jack cheese.
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