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Turkey Taco Salad



Turkey Taco Salad
Number of Servings: 6 Total Preparation Time: less than 15 minutes
Actual Cooking Time: less than 15 minutes Source: Monica Montes for Dairy Council of California
Food Groups: Dairy, Vegetables, Protein
Main Ingredient: Chicken & Turkey, Vegetables
Meal Type: Salads & Dressings
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Origin: Mexican & Spanish
Special Features: Kids Love It, Kids Can Help Make It , Make Ahead

Ingredients:

1 ½ cups red Salsa
6 tablespoons Greek Yogurt
1 ½ teaspoon Canola Oil
3 small Onion Chopped
6 Garlic Cloves Chopped
24 ounces ground Turkey
6 large Plum Tomatoes
1 ½ cups Kidney Beans (canned, no salt, drained)
3 teaspoon Ground Cumin
3 teaspoon Chili Powder
1/8 teaspoon Salt
6 tablespoon Chopped Fresh Cilantro
12 cups Shredded Romaine Lettuce
¾ cups Shredded Sharp Low Fat Cheddar Cheese
½ cup Corn Kernel Low Salt
1/2 can Black Beans
½ cup Bell Peppers Diced

Preparation:

1. Combine salsa and yogurt in a large bowl.

2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add turkey and cook stirring often until cooked through 3 to 5 minutes.

3. Add tomato, beans, cumin, chili powder and salt; cook, stirring until the tomato begins to break down, about 2 minutes.

4. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.

5. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 6 plates, top with the cooked meat and sprinkle with cheese on each plate.


Nutrient Information
Calories: 370
Total Fat: 12 g
Saturated Fat: 3 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 330 mg
Carbohydrates: 47 g
Protein: 20 g
Fiber: 5 g
Vitamin A:
Vitamin C:
Calcium: 197 mg
Iron:

Cook's Notes: