Zesty Taco Salad

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Zesty Taco Salad."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/zesty-taco-salad-recipe.htm>  04 December 2008.

Zesty Taco Salad Photo
Zesty Taco Salad
Yield: Makes 4 servings
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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 (about 14 ounces) Mexican-style diced tomatoes, drained

1
cup rinsed and drained canned chickpeas (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 jalapeño peppers,* seeded and finely chopped (optional)

1
tablespoon red wine vinegar

12
nonfat tortilla chips

Fresh greens (optional)

Fresh cilantro (optional)



Preparation:
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, chickpeas, cucumber, corn, onion and jalapeño 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.



Nutritional Information:
Serving Size: 1-1/2 cups salad with 3 tortilla chips
Sodium 484 mg
Protein 21 g
Fiber 5 g
Carbohydrate 28 g
Cholesterol 33 mg
Total Fat 11 g
Saturated Fat 1 g
Calories from Fat 33 %
Calories 285
Dietary Exchange:
Starch 1-1/2
Fat 1
Meat 2
Vegetable 1


This recipe appears in: Mexican