Tonight's dinner: Turkey taco salad with a homemade salsa verde dressing Turkey Taco Salad For the Dressing: 1 1/2 T. salsa verde 1/4 cup (4oz., 118.29 ml) olive oil 2 T. apple cider vinegar Salt and pepper, to taste For the Salad: 1 lb. (453.59 g) ground turkey 2 t. taco seasoning 1 t. salt 1 can of black beans, rinsed and drained 1 head of butter lettuce 1 small can of sliced black olives 1 red bell pepper, chopped Tortilla chips To make the dressing, place all its ingredients in a small mason jar and shake well. Refrigerate. Place the turkey in a skillet over medium heat, add the taco seasoning and salt, and cook until lightly browned. Turn off the heat and allow the meat to cool to room temperature. Place the canned beans in a small saucepan, cook on low heat and, when done, allow to cool to room temperature. In a large serving bowl, prepare your greens, meat, bell pepper, beans, and olives and toss with the dressing. Serve with tortilla chips. #FeedingCreatively #TurkeyTacoSalad #SalsaVerdeDressing #SummerDinnerSalad https://www.instagram.com/p/CQxOpe3gkky/?utm_medium=tumblr