Turkey and Bean Salad with Spicy Dressing

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Ingredients:

• mixed salad greens
• spicy dressing, below
• 1 can (15 ounces) black beans or kidney beans, rinsed and drained
• 1 cup sliced ripe olives
• 2 cups cooked turkey, diced
• 1 ripe avocado
• 1 tablespoon fresh lemon juice
• 1 tablespoon pickled jalapeno pepper, chopped
• 1/2 cup sour cream
• 1/2 cup grated cheddar cheese
• tortilla chips
• .
• Dressing
• 1/3 cup cider vinegar
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 large clove garlic, finely minced
• 1/2 teaspoon Tabasco sauce, or to taste
• 1 1/2 cups good quality olive oil

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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