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Zesty Taco Salad
Zesty Taco Salad
Yield: Makes 4 servings
Ingredients:
2tablespoons vegetable oil
1clove garlic, finely chopped
3/4pound ground turkey
1-3/4teaspoons chili powder
1/4teaspoon ground cumin
3cups washed and torn lettuce leaves
1can (about 14 ounces) Mexican-style diced tomatoes, drained
1cup rinsed and drained canned chickpeas (garbanzo beans) or pinto beans
2/3cup chopped peeled cucumber
1/3cup frozen corn, thawed
1/4cup chopped red onion
1to 2 jalapeño peppers,* seeded and finely chopped (optional)
1tablespoon red wine vinegar
12nonfat tortilla chips
Fresh greens (optional)
Fresh cilantro (optional)
Preparation:
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, chickpeas, 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.
Nutritional Information:
Serving Size: 1-1/2 cups salad with 3 tortilla chips
Sodium
484 mg
Protein
21 g
Fiber
5 g
Carbohydrate
28 g
Cholesterol
33 mg
Total Fat
11 g
Saturated Fat
1 g
Calories from Fat
33 %
Calories
285
Dietary Exchange:
Starch
1-1/2
Fat
1
Meat
2
Vegetable
1
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