Depending on the type of salsa you use, this salad will vary in heat. To please everyone, make it mild and put a bottle of your favorite hot sauce on the table. Make it a meal: Baked corn tortilla chips or cheese quesadillas and lime wedges are natural accompaniments.
|Prep Time:||30 minutes|
|Ready in:||30 minutes|
|Yield:||4 servings, 1 cup filling & 2 cups salad each|
|Ease of Prep:||Easy|
|1/2 cup prepared salsa|
|1/4 cup reduced-fat sour cream|
|1 teaspoon canola oil|
|1 medium onion , chopped|
|3 cloves garlic , minced|
|1 pound 93%-lean ground turkey|
|2 large plum tomatoes , diced|
|1 14-ounce can kidney beans , rinsed|
|2 teaspoons cumin|
|2 teaspoons chili powder|
|1/4 cup chopped fresh cilantro|
|8 cups shredded romaine lettuce|
|1/2 cup shredded sharp Cheddar cheese|
- Combine salsa and sour cream in a large bowl.
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
- Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.
Health Advantages: high fiber, low sat fat, high potassium, high calcium, heart healthy, diabetes appropriate.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||356 cal||Carbohydrate Servings:||1|
|Carbohydrates:||26 g||Dietary Fiber:||10 g||Cholesterol:||81 mg|
|Fat:||14 g||Sodium:||618 mg||Saturated Fat:||5 g|
|Protein:||33 g||Potassium:||763 mg||Monounsaturated Fat:||1 g|
|Nutrition Bonus:||Vitamin A (150% daily value), Vitamin C (60% dv), Folate (53% dv), Iron (25% dv), Potassium (22% dv).|
|Exchanges:||1 starch, 2 vegetable, 4 lean meat|