Turkey Tostados with Cranberry Chili Dressing

Ingredients

• 2 tablespoons olive oil 
• 1 small poblano pepper, quartered, seeded and thinly sliced 
• 1/2 teaspoon minced garlic 
• 2 cups shredded roasted turkey 
• 1 cup sliced DOLE® Green Onions 
• 1/2 cup cooked black beans 
• Cranberry Chili Dressing (see recipe below) 
• 4 cups DOLE Very Veggie Salad Blend 
• 1/2 cup cilantro leaves 
• 8 (5 to 6-inches) corn tortillas, warmed 
• 1 avocado, peeled and sliced into 16 pieces 

Directions

1. Heat olive oil in skillet and sauté poblano pepper with garlic for 2 minutes. Add turkey, green onions and continue cooking for about 3 minutes. Stir in black beans and Cranberry Chili Dressing, tossing to blend. Once warmed through, remove from heat and set aside. 
2. Toss salad blend with cilantro leaves. Arrange warmed tortillas on serving plates and top each with 1/2 cup salad mixture. Top with approximately 1/3 cup turkey mixture. Serve while turkey is warm. Top each with 2 avocado slices over turkey.

Cranberry Chili Dressing: Warm 1/2 cup whole cranberry sauce in the microwave just until melted. Whisk in 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder and 1 tablespoon balsamic vinegar.