Recipe courtesy of Richard Brandt

Truckie Taco Salad

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  • Yield: 10 servings
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  1. In a large nonstick skillet, heat the oil and cook the onions over medium heat until soft and translucent. Add the ground turkey and cook for about 7 minutes, until the turkey loses its pink color. Use a wooden spoon to break the meat apart while it cooks. Carefully drain off any liquid, then stir in the chili powder, oregano, cumin, and salt, and cook for 1 minute. Add the olives, kidney beans, garbanzos, and pinto beans and mix well. Stir in the tomatoes.
  2. In a large serving bowl, combine the lettuce, cheese, and chips. Add the turkey mixture and toss well.
  3. In a small bowl, combine the mayonnaise, taco sauce, and hot red pepper sauce. Pass the dressing at the table with the salad.
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