TURKEY TACO SALAD
This is a low fat, low calorie ground turkey taco salad. If you have leftover cooked turkey on hand simply chop it up. You'll need about 3 cups.
Provided by Sheryl Barney
Categories Salad Taco Salad Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
- Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
- Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
- Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 46.2 g, Cholesterol 49.6 mg, Fat 11.4 g, Fiber 5.5 g, Protein 17.4 g, SaturatedFat 4.9 g, Sodium 979.8 mg, Sugar 6.5 g
TURKEY TACO SALAD
I discovered this taco salad while I was on a health kick. My husband and I love it now. When I served it at a family birthday party, everyone eagerly asked for the recipe. -Angela Matson, Amboy, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in salsa, beans, chili powder and cumin; heat through., Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.
Nutrition Facts : Calories 275 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
TURKEY TACO LAYERED SALADS
Pile on the turkey and veggies for individual layered salads.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix dressing ingredients.
- For each salad, use a 4- to 5-cup container. In each container, layer ingredients in this order: 1 1/2 cups lettuce, 1 tablespoon onions, 1/2 cup turkey, 1/4 cup corn, 1/2 cup tomatoes, 1/4 cup dressing and 1/2 cup cheese. Place small piece of waxed paper over each salad; sprinkle 1/2 cup chips on waxed paper. Cover; refrigerate up to 24 hours or salads can be tossed and served immediately.
- To serve, remove waxed paper; toss salads.
Nutrition Facts : Calories 700, Carbohydrate 53 g, Cholesterol 115 mg, Fat 3, Fiber 4 g, Protein 39 g, SaturatedFat 14 g, ServingSize 1 Salad, Sodium 1490 mg, Sugar 20 g, TransFat 1 g
LAYERED TACO SALAD
I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. -Betty Nickels, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice., Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately.
Nutrition Facts : Calories 442 calories, Fat 14g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 925mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 7g fiber), Protein 31g protein.
TASTY LAYERED TACO SALAD
My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. -Elissa Dougherty, Babylon, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 16
Steps:
- In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.
Nutrition Facts : Calories 289 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
TURKEY TACO SALAD
You can substitute ground beef for the ground turkey in this family-friendly, taco-inspired bowl recipe. To make a vegetarian salad, leave out the meat and add your favorite canned beans in step two instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, and cook, stirring often, until translucent, 5 to 7 minutes. Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.
- Add zucchini, bell pepper, and 1 cup salsa; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.
- In a large bowl, toss lettuce with tortilla chips, tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil. Transfer to serving plates, and top with turkey mixture and cheese.
LAYERED TACO SALAD
Active time: 45 min Start to finish: 45 min
Categories Salad Bean Beef Cheese Leafy Green Sauté Kid-Friendly Quick & Easy Salad Dressing Ground Beef Summer Gourmet Small Plates
Yield Makes 6 servings
Number Of Ingredients 28
Steps:
- Make dressing:
- Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
- Cook beef:
- Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
- Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
- Assemble salad:
- Peel and pit avocado, then cut into 1/2-inch pieces.
- Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.
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