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, WA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
12 ounces ground turkey
1 medium sweet red pepper, chopped
1 small sweet yellow pepper, chopped
1/3 cup chopped onion
3 garlic cloves, minced
1 1/2 cups salsa
1/2 cup canned kidney beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon ground cumin
8 cups torn romaine
2 tablespoons fresh cilantro leaves
Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips
1. In a large skillet, cook the turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and the vegetables are tender, breaking up turkey into crumbles. Drain.
2. Stir in salsa, beans, chili powder and cumin; heat through. Divide the romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.
PER SERVING 1 cup turkey mixture with 2 cups romaine (calculated without optional toppings) equals 275 cal., 13 g fat (4 g sat. fat), 58 mg chol., 525 mg sodium, 21 g carb., 6 g fiber, 18 g pro. Diabetic Exchanges: 2 medium-fat meat, 1 1/2 starch.