Ingredients

1/4 cup plus 2 Tablespoons salsa

1/4 cup plus 2 Tablespoons vinegar

Vegetable cooking spray

1/2 pound freshly ground raw turkey

1/2 teaspoon chili powder

1/4 teaspoon dried oregano

1/8 teaspoon pepper

1 (15-ounce) can dark red kidney beans, drained

1/3 cup thinly sliced green onions

1/3 cup chopped sweet yellow pepper

8 cherry tomatoes, quartered

2 cups torn letture

2 cups torn curly endive

1 cup frozen beans, thawed and drained

Preparation

  1. Combine salsa and vinegar in a small jar; cover tightly, and shake vigorously. Set aside.

  2. Coat a medium skillet with cooking spray; place over medium heat heat until hot. Add turkey and next 3 ingredients; cook until turkey is browned, stirring until it crumbles. Drain, if necessary.

  3. Combine turkey mixture, kidney beans, and next 3 ingredients in a large bowl; toss lightly. Add 1/3 cup salsa mixture, and toss.

  4. Place lettuce and endive in a large bowl; spoon turkey mixture over lettuce mixture. Top with green beans, and drizzle with remaining salsa mixture.