Dana's Taco Salad recipe

All Recipes Salad Taco Salad Recipes

Ingredients

½ cup dry lentils
1 cup water
½ pound ground turkey
1 cup water
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, chopped
1 avocado - peeled, pitted and diced
1 tomato, diced
1 (15 ounce) can pitted black olives, chopped
1 (15 ounce) can kidney beans, drained and rinsed
⅓ cup Catalina salad dressing

Nutrition Info

584.2 calories
carbohydrate: 55.6 g
cholesterol: 41.9 mg
fat: 31.1 g
fiber: 19.8 g
protein: 25.7 g
saturatedFat: 4.7 g
servingSize: -
sodium: 2057.3 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.

  2. Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil, reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.

  3. Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

Recipe Yield

4 servings

Recipe Note

This is my health-oriented twist to my Aunt Linda's recipe. Lentils add fiber and protein without fat and without compromising the taste! For additional texture, sprinkle in some crushed corn chips.

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