Spicy dressing, recipe to follow
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
Whisk or blend the drssing ingredients (except olive oil). Add olive oil and blend thoroughly.
Place a mound of salad greens on each of 6 salad plates or bowls. Divide dressing 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.
Whisk or blend the vinegar with salt, sugar, oregano, cumin, garlic, and Tabasco. Add olive oil and blend thoroughly.
Makes 6 servings.