Tuesday, August 4, 2009

Zesty Taco Salad

From Mexican Fiesta p. 78
Makes 4 servings

2 TBS vegetable oil
1 clove garlic
3/4 pound ground turkey
1 3/4 teas. chili powder
1/4 teas. ground cumin
3 cups washed and torn lettuce
1 can (14 1/2 ounces) Mexican-style diced tomatoes, drained
1 cup rinsed and drained canned chick-peas or pinto beans
2/3 cup chopped, peeled cucumber (not in my salad!)
1/3 cup frozen corn, thawed
1/4 cup chopped red onion
1 to 2 jalapeno peppers, seeded and finely chopped (or canned)
1 TBS red wine vinegar
12 nonfat tortilla chips
fresh cilantro (optional)

1. Combine oil and garlic in small bowl; let stand one 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, chick-peas, cucumber, corn, onion, and jalepeno pepper in a large bowl. Remove garlic from oil; discard garlic. Add vinegar to oil. Drizzle over salad; toss to coat. Serve on tortilla chips and garnish with cilantro if desired.

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