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 jalape�o peppers,* seeded and finely chopped (optional)
1 tablespoon red wine vinegar
12 nonfat tortilla chips
Fresh greens (optional)
Fresh cilantro (optional)
*Jalape�o 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 jalape�o 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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