In a medium skillet heat olive oil over medium heat until it’s hot. Add the ground turkey, cook for 5 -7 minutes, or until it is almost cooked through and just a little pink. You want to break the ground turkey into small pieces as it cooks.
Stir in the Worcestershire sauce, granulated garic, onion powder, salt, pepper, ketchup, mustard, and parmesan cheese into the ground turkey. Continue cooking until it is no longer pink. Remove from heat.
If you are going to prepare mason jar salads I recommend letting the ground turkey cool in the refrigerator before you layer the salads. Putting the turkey into the mason jar salads hot will cause the lettuce to wilt. Layer the salads by starting with the dressing and then layer in the tomatoes, cucumbers, pickles, ground turkey, shredded cheese, and finish with the romaine.
If you are going to eat the salad immediately then prepare each one by tossing the romaine, tomatoes, cucumbers, pickles, dressing, and cheese together. Drizzle with dressing. Each salad gets about 1/4 – 1/3 cup ground turkey, 2 cups romaine, 1/3 or some tomatoes, 1/3 or so cucumbers, 1 pickle, 2 tablespoons dressing, and 2 tablespoons shredded cheese.
Or you can store the ground turkey and the rest of the ingredients in the refrigerator separately to eat later in the week.