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PREPARATION:Place a mound of salad greens on each of 6 salad plates or bowls. Divide dressing (see instructions below) in half and reserve half of the dressing; set aside. Spoon 1 tablespoon of spicy dressing over each plate of greens. Toss kidney beans and olives with half of the remaining dressing; spoon evenly on each plate. Mix the cooked turkey with remaining dressing and place on top of bean and olive mixture. Mash avocado with lemon juice and jalapeno; place on top of each serving of turkey. Top each with a dollop of sour cream and sprinkle with grated cheese. Garnish each plate with tortilla chips. Serve reserved salad dressing at the table. Makes 6 luncheon salads. Dressing: Whisk or blend the vinegar with salt, sugar, oregano, cumin, garlic, and Tabasco. Add olive oil and blend thoroughly.
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