Wednesday, May 8, 2013

{soups-salads-and-salad-dressings} Turkey Taco Salad Recipe

 

Turkey Taco Salad Recipe


I discovered this taco salad while I was on a health kick. My husband and I love it now. When I served it at a family birthday party, everyone eagerly asked for the recipe. —Angela Matson, Amboy, WA

This recipe is:

Quick

Diabetic Friendly

 

 

    Prep/Total Time: 30 min.
    Yield: 4 Servings


Ingredients


    12 ounces ground turkey
    1 medium sweet red pepper, chopped
    1 small sweet yellow pepper, chopped
    1/3 cup chopped onion
    3 garlic cloves, minced
    1-1/2 cups salsa
    1/2 cup canned kidney beans, rinsed and drained
    2 teaspoons chili powder
    1 teaspoon ground cumin
    8 cups torn romaine
    2 tablespoons fresh cilantro leaves
    Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips


Directions

    In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
    Stir in salsa, beans, chili powder and cumin; heat through.
    Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 cup turkey mixture with 2 cups romaine (calculated without optional toppings) equals 275 calories, 13 g fat (4 g saturated fat), 58 mg cholesterol, 525 mg sodium, 21 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.


Originally published as Turkey Taco Salad in Simple & Delicious June/July 2013, p26
 
 
 
 

 
             Beth Layman  :)


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