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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Super simple main course salad, great on a hot summer day. I've been making this recipe for at least 25 years and my daughter still drools over it. Got it from a room-mate back in my single days. I've modified it over the years to reflect a lower fat lifestyle. Ingredients:
1 head iceberg lettuce, broken into bite size pieces |
2 medium tomatoes, coarsley chopped |
1 medium avocado, peeled and chopped |
1 large red onion, sliced and separated into rings |
1 (12 ounce) bag tortilla chips |
1 lb ground turkey breast |
1 (1 ounce) envelope any brand taco seasoning mix |
1 (14 ounce) can red kidney beans, rinsed and drained |
1/2 cup low-fat sour cream |
1/2 cup low-fat mayonnaise |
1/2 lemon, juice of |
2 cloves garlic, crushed |
1 tablespoon worcestershire sauce |
Directions:
1. Brown turkey with taco seasonings following package directions.
2. Add kidney beans and cook until beans are heated.
3. Remove from heat, and drain liquid, let cool to room temperature.
4. Toss in large bowl with remaining ingredients, adding chips last.
5. Mix dressing ingredients well.
6. Serve with salad.
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