4 to 5 Medium red ripe tomatoes, chopped
1 Medium green bell pepper, seeded and chopped
1 Medium sweet onion, minced
3 tbsp chopped green onion tops
2 Medium jalapeno peppers, finely minced
2 Cloves fresh garlic, minced
1 Medium lime, juiced (with pulp)
1 tbsp olive oil
1 tbsp tequila
1/3 c minced fresh cilantro
1 Medium red-ripe tomato
1 Medium avocado
1 Medium green bell pepper, seeded
3 jalapeno peppers, finely minced
9 c, loosely packed mixed greens, chilled
1 tsp canola oil
1/2 c finely diced onion
3 c OVEN ROASTED TURKEY BREAST, shredded
1 (15-oz) can black beans, drained and rinsed
2 c shredded sharp Cheddar or Pepper Jack cheese
6 tbsp tortilla chips, crushed
6 to 12 Fresh cilantro sprigs
FRESH TEQUILA SALSA
Combine tomatoes, bell pepper, onions, 2 jalapeno, garlic, lime juice, oil, tequila and cilantro. Cover and chill, at least, 2 hours before using.
Dice tomato, avocado, bell pepper and jalapenos to small bite size pieces.
Place mixed greens in a large salad bowl and toss with diced vegetables. Cover and chill.
In a nonstick skillet, heat oil. Add onions and sauté until onions are soft. Add shredded cooked turkey.
Stir in Tequila Salsa and beans. Heat mixture just until warm. Do not overheat beans.
Divide chilled greens mixture onto chilled plates. Spoon turkey mixture (still warm) atop greens and quickly add cheese. Allow cheese to slightly melt.
Sprinkle crushed tortilla chips atop salads and garnish each with fresh cilantro.