Appetizers / Soups / Salads

Taco Salad 04/19/2012 takes several minutes to prepare.

Taco Salad 04/19/2012 takes several minutes to cook.

Taco Salad 04/19/2012 makes 6 servings.

The ingredients for Taco Salad 04/19/2012 are:

1 lb ground turkey
3 cloves garlic, minced
1 15-oz can dark red kidney beans (Trader Joe's)
1 T chili powder
8 oz salsa
3/4 c plain Greek yogurt
2 c chopped tomato
1 c chopped sweet bell peppers, any color(s)
1/4 c sliced green onion
2 c Romaine lettuce, in bite-sized pieces
8 oz shredded lite Mexican cheese, divided (Trader Joe's)
1/2 c sliced pitted ripe olives, divided
1 med avocado (4 oz), peeled & sliced into 12 slices

Here is how you make Taco Salad 04/19/2012:

In a large skillet, cook turkey and garlic till meat is no longer pink. Drain off any fat. Stir in *undrained* kidney beans & chili powder. Bring to a boil; reduce heat. Cover & simmer for 10 minutes.Meanwhile, in a small mixing bowl, combine the salsa & Greek yogurt; set aside. In a large mixing bowl, combine tomatoes, peppers, green onions, & hot meat. Toss lightly to mix.Divide lettuce into 6 bowls/plates (2 c ea), then divide salad mixture evenly onto lettuce. Sprinkle each serving with 1/6th of the cheese, then 1/6th of the olives. Drizzle 2-3 T salsa dressing on each salad (serve any remaining dressing on the side); top with 2 slices of avocado on each serving.Garnish with crushed tortilla chips, if using (not included in nutritional values).Serving Size:?makes 6 servings

The nutritional information for Taco Salad 04/19/2012 is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 373.5

• Total Fat: 16.9 g
• Cholesterol: 53.3 mg
• Sodium: 450.9 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 6.5 g
• Protein: 35.4 g