Step 1

DRESSING: Zest and juice the lime. Add to the blender along with the DRY ranch seasoning mix, minced garlic, chopped tomatillo, cilantro (I take a large bunch, separate it in half and twist to rip out half -- add that (stems are fine!), jalapeno, mayo, and buttermilk. Add salt and pepper to taste. Blend until completely smooth. Taste and adjust to personal preference (more lime, more cilantro, more garlic, salt/pepper). Chill in the fridge to allow flavors to meld and intensify while making the salad.

Step 2

TURKEY TACO MEAT: In a large skillet over medium high heat, add the olive oil. Once the oil is shimmering, add in the diced onion, diced pepper, and garlic. Stir occasionally for 5-7 minutes or until tender; reduce the heat if anything is burning. Add in the ground turkey and taco seasoning and cook another 5-7 minutes or until turkey is no longer pink breaking up turkey into crumbles as you cook. Stir in the salsa or picante sauce and the kidney, black or chili beans and heat through. Add salt and pepper to taste. Cover with a lid and remove from the heat.

Step 3

SALAD: Divide the romaine lettuce evenly among four to six plates/bowl or add to 1 large salad plate/platter. Add the fresh cilantro. Top with the taco turkey mixture and add your favorite toppings! In my opinion; freshly grated cheddar cheese, avocado, lime, chopped tomatoes, and tortilla strips are a must! Drizzle the dressing (see step over the salads and enjoy immediately. Do not assemble any salads that won't be enjoyed immediately; if you want leftovers store the lettuce, taco meat, and toppings all separately.