Zesty Taco Salad
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Zesty Taco Salad
YIELD Makes 4 servings
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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 (about 14 ounces) Mexican-style diced tomatoes, drained |
| 1 | cup rinsed and drained canned chickpeas (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) | |
PREPARATION:
- Combine oil and garlic in small bowl; let stand 1 hour at room temperature.
- 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.
- 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.
This recipe appears in:
Mexican
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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