 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
delicious heathy taco salad using ground turkey instead of beef, and Jalapeno's, if you like it hot. Ingredients:
2 t vegetable oil |
1 clove garlic, finely chopped |
3/4 pound ground turkey |
1 3/4 t chili powder |
1/4 t ground cumin |
3 cups washed, torn lettuce leaves |
1 can (14 1/2 oz) mexican-style diced tomatos, drained |
1 cup rinsed, drained canned garbanzo beans (chick peas) |
2/3 cup chopped peeled cucumber |
1/3 cup frozen corn, thawed |
1/4 cup chopped red onion |
1 to 2 jalapeno peppers, seeded, finely chopped (optional) |
1 t red wine vinegar |
12 nonfat tortilla chips |
fresh greens, (optional) |
Directions:
1. Combine oil and garlic in small bowl; let sit 1 hour at room temp.
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, tomatos, beans, cucumber, corn, onion and jalapeno pepper, if desired, in large bowl. Remove garlic from oil; discard garlic. Combine oil and vinegar in small bowl. 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.
|
|