Tex-mex Turkey & Black Bean Ranch Salad

• 34 lb ground turkey
• 1 tablespoon olive oil
• 12 cup yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 12 teaspoon salt
• 4 cups mixed salad greens
• 7 12 ounces cans black beans, drained and rinsed
• 1 medium summer squash, raw,in 1/4 " dice
• 1 medium tomatoes, seeded and diced
• 2 small green onions, white and part of green,minced
• 4 ounces monterey jack cheese, shredded
• 3 tablespoons buttermilk
• 2 tablespoons mayonnaise
• 5 teaspoons honey
• 1 teaspoon chili powder
• 34 teaspoon garlic salt
• 14 teaspoon salt
• 12 teaspoon hot sauce

1. In a medium saucepan, saute onion and garlic in the olive oil until lightly browned.
2. Add turkey and brown slightly; then add unsweetened cocoa powder, chili powder, oregano, cumin and salt.
3. Cook together, stirring often, until turkey is well-browned and thoroughly cooked.
4. In the meantime, whisk together the dressing ingredients: buttermilk, mayonnaise, honey, chili powder, garlic salt, salt and hot sauce.
5. To assemble salad, divide mixed salad greens on two dinner plates.
6. Compose salads with half each of the warm Tex-Mex turkey, black beans, yellow summer squash, tomato and green onion.
7. Drizzle each salad with the Honey-Buttermilk Ranch dressing and top with shredded Monterey Jack cheese.

ground turkey, olive oil, yellow onion, garlic, cocoa, chili powder, oregano, cumin, salt, mixed salad greens, black beans, summer, tomatoes, green onions, cheese, buttermilk, mayonnaise, honey, chili powder, garlic salt, salt, hot sauce

Taken from www.food.com/recipe/tex-mex-turkey-black-bean-ranch-salad-93586 (may not work)