Zesty Turkey Taco Salad
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Zesty Turkey Taco Salad
Persons
4
Ingredients
Salad:
- 8 Oz. Ground Turkey (90% lean or leaner)
- 1 Tbsp. Taco Seasoning
- 1/3 C. Water
- 2 Quarts Chopped Romaine Lettuce
- 1 C. Canned Corn Kernels, rinsed and drained (or freshly cooked or frozen)
- 1 C. Canned Black Beans, rinsed and drained
- 1 Avocado, cubed
- 1 C. Low-Fat Cheddar Cheese, shredded
- 1/4 C. Fresh Cilantro, chopped
Dressing:
- 2 Tbsp. Tomato Paste
- 2 Tbsp. Red Wine Vinegar
- 2 Tbsp. Olive Oil
- 1 tsp. Minced Onion
- 2 tsp. Honey
- 1/2 tsp. Paprika
- 2 Tbsp. Water
Instructions
- Spray a sauté pan or skillet with nonstick cooking spray, and heat on medium-high heat. Add turkey, and cook undisturbed for 5 minutes, then break up with a spatula or wooden spoon. Continue to cook until no longer pink. The ground turkey is fully cooked when a food thermometer reads 165F.
- Drain the extra liquid, add taco seasoning, and 1/3 cup water. Stir while cooking, until water is absorbed. Remove from heat. Set aside.
- While turkey is cooking, prepare the dressing in a medium bowl by whisking together the tomato paste, red wine vinegar, olive oil, onion, honey, paprika, and 2 tablespoons water until well combined. Add more water, if needed, to achieve desired consistency. Set aside.
- In a large serving bowl or platter, add lettuce, and top with corn and beans.
- Arrange cooked ground turkey on the greens. Top with avocado, shredded cheese, and cilantro. Drizzle dressing on top of the salad.
Notes
Top the salad with tortilla chips for extra crunch.
This recipe was provided by the Tomato Wellness Council.
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