Elevate taco night at home with this delicious Turkey Taco Salad. Sauté ground turkey, onions and black beans, then place on a bed of spinach with toppings. Finish with a drizzle with a homemade Catalina dressing. Easy to personalize, this Turkey Taco Salad is well-loved and perfect for a weeknight meal.
Cook the Meat
2 Heat the [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="1"] over medium-high heat in a large skillet.
3 When warm, add the [wprm-ingredient text="1 lb. ground turkey" uid="2"], [wprm-ingredient text="1 ½ tablespoons taco seasoning" uid="3"] and [wprm-ingredient text="1 small onion" uid="4"]. Cook until browned and cooked through.
4 Deglaze the pan with the [wprm-ingredient text="½ cup chicken stock" uid="6"], and add [wprm-ingredient text="15 oz. black beans" uid="5"], stirring into the turkey and onion mixture.
5 Cook until the beans are warmed through, and the chicken stock has been absorbed into the mixture. Remove from the heat.
Make the Dressing
8 Pour the [wprm-ingredient text="½ cup extra virgin olive oil" uid="16"], [wprm-ingredient text="¼ cup ketchup" uid="17"], [wprm-ingredient text="¼ cup honey" uid="18"], [wprm-ingredient text="¼ cup red wine vinegar" uid="19"], [wprm-ingredient text="1 teaspoon Worcestershire sauce" uid="20"], [wprm-ingredient text="½ teaspoon kosher salt" uid="21"], [wprm-ingredient text="¼ teaspoon black pepper" uid="22"], [wprm-ingredient text="½ teaspoon paprika," uid="23"] [wprm-ingredient text="¼ teaspoon onion powder" uid="24"] and [wprm-ingredient text="¼ teaspoon garlic powder" uid="25"]into a mason jar. Shake thoroughly until well combined. Set aside.
Prepare the Salads
11 In a large bowl, prepare the salads. Measure out the [wprm-ingredient text="8 cups chopped romaine" uid="7"], then top with the turkey mixture and desired toppings. Pour the dressing on top of the salads, and enjoy immediately.
