Turkey Taco Salad
Makes 2 servings
Prep Time: 30 minutes
Total Time: 30 minutes
Ease of Preparation: Easy
1/2 cup prepared salsa
2 tablespoons reduced-fat sour cream
1/2 teaspoon canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground turkey
1 large plum tomato, diced
1/2 cup canned low sodium kidney beans, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons chopped fresh cilantro
4 cups shredded romaine lettuce
1/4 cup shredded sharp low fat Cheddar cheese
1. Combine salsa and sour cream 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 beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
3. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.
Nutritional Notes: 343 Calories; 12 g Fat; 4 g Sat; 3 g Mono; 81 mg Cholesterol; 26 g Carbohydrates; 32 g Protein; 8 g Fiber; 651 mg Sodium; 737 mg Potassium