In a nonstick pan, add the onion and bell pepper mix. Let it cook for a minute or two on medium high heat then add a bit of broth and let it cook until the broth is completely absorbed. Repeat this until the broth is gone or when the veggies are soft and caramelized. Add the turkey and cheese and cook just until the whole thing is warmed and cheese is gooey and melted.
While the veggies cook, mix up the salad dressing. In a small bowl add the salad ingredients and stir. Add salt and pepper to taste.
In a big bowl layer in the salad greens, carrot ribbons and tomato wedges. Salt and pepper the tomatoes. Add the turkey mix and top with sesame seeds. Drizzle on the dressing and eat while turkey is still warm!
Chipotle Chili Ground Turkey Meal Prep recipe can be found here.
I use this broth method to cook veggies when I want to sauté/caramelize them without using lots of oil or butter.
To peel a carrot into ribbons just choose a thick carrot, peel off the outer layer and throw that away. Then just hold the carrot firmly in one hand and peel the carrot until long thin layers come off. Repeat the process until the carrot cannot be peeled then just chop the rest into small pieces for the salad.
In season tomatoes really make this salad stand out so I recommend using the freshest ones you can get your hands on.
This dressing can either be made more acidic or creamy based on your preferences. To make it creamier you can decrease the acidic ingredients and vice versa.