Taco Salad from Whole Living

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.8
  • Total Fat: 9.2 g
  • Cholesterol: 56.1 mg
  • Sodium: 348.3 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 10.1 g
  • Protein: 24.2 g

View full nutritional breakdown of Taco Salad from Whole Living calories by ingredient
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Introduction

Recipe is from

http://www.wholeliving.com/131
769/taco-salad?czone=eat-well/healthy-
dinner/healthy-main-courses¢er=144
884&gallery=136361&slide=175879
Recipe is from

http://www.wholeliving.com/131
769/taco-salad?czone=eat-well/healthy-
dinner/healthy-main-courses¢er=144
884&gallery=136361&slide=175879

Number of Servings: 6

Ingredients

    1 Cup Frozen Corn
    3 tortillas, cut into 16 wedges each
    3/4 cup nonfat plain yogurt-greek
    2 limes
    1/3 cup fresh cilantro leaves
    1 1/2 tablespoons finely chopped and seeded jalapeno pepper
    1/2 teaspoon coarse salt
    1 pound ground turkey
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1 head of Romain, torn into 2-inch pieces (about 3 cups)
    1 cup canned black beans, drained and rinsed
    2 plum tomatoes, cut into 1/2-inch-thick wedges (about 1 cup)
    1/2 red onion, peeled and cut into 1/4-inch-thick wedges (about 1 cup)
    1 small mango, peeled, seeded, and cut into 1/4-inch-thick wedges (about 1 1/2 cups)

Directions

Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer
until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).

Preheat oven to 350 degrees. Spread tortilla wedges in a single layer on a rimmed baking sheet; bake
until crisp, turning once, about 10 minutes. Remove from oven; let cool, and set aside.

Make the dressing: In a medium bowl, whisk together yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.

In a medium nonstick skillet, brown turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in chili powder, cumin, and juice from remaining lime.

Transfer mixture to a large serving bowl. Add lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.


Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANG6446.

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