Zesty Taco Salad
Source of Recipe
Recipe Institute
Zesty Taco Salad
Makes 4 servings
Ingredients
2 tablespoons vegetable oil
1 clove garlic, finely chopped
3/4 pound ground turkey
1-3/4 teaspoons chili powder
1/4 teaspoon ground cumin
3 cups washed and torn lettuce leaves
1 can (14-1/2 ounces) Mexican-style diced tomatoes, drained
1 cup rinsed and drained canned chick-peas (garbanzo beans) or pinto beans
2/3 cup chopped peeled cucumber
1/3 cup frozen corn, thawed
1/4 cup chopped red onion
1 to 2 jalapeño peppers,* seeded and finely chopped (optional)
1 tablespoon red wine vinegar
12 nonfat tortilla chips
Fresh greens (optional)
Fresh cilantro (optional)
*Jalapeño peppers can sting and irritate the skin. Wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.
1. Combine oil and garlic in small bowl; let stand 1 hour at room temperature.
2. Combine turkey, chili powder and cumin in large nonstick skillet. Cook over medium heat 5 minutes or until turkey is no longer pink, stirring to crumble.
3. Combine turkey, lettuce, tomatoes, chick-peas, cucumber, corn, onion and jalapeño pepper in large bowl. Remove garlic from oil; discard garlic. Add vinegar to oil. Drizzle over salad; toss to coat. Serve on tortilla chips and fresh greens, if desired. Serve with additional tortilla chips and garnish with cilantro, if desired.
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