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Tossed Southwestern Chef Salad

Toss together 1 cup each chopped romaine, radicchio, and seasonal veggies of choice (such as green beans or yellow squash), 1/4 cup each canned black or pinto beans (drained) and thinly sliced red onion, 1 ounce each diced Monterey jack cheese and smoked turkey breast, 5 coarsely broken blue corn tortilla chips, 1/4 cubed avocado, 1 very thinly sliced small jalapeño, and fresh cilantro to taste.

Dress with mixture of 3 tablespoons salsa verde (tomatillo sauce), 1 teaspoon canola oil, and lime juice to taste.

(Getty Images)

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