Turkey Taco Salad
Serve as a main dish salad.

Servings: 4

12 ounces ground turkey (93/7)
2 cups chopped red and green bell pepper
2 cups bottled salsa
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped Roma tomato
1/2 cup cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions

Cook turkey and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.

Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/8 cup cheese, 1/4 cup chips, and 1 tablespoon onions. Top with one tablespoon light sour cream.

Per Serving): 343 Calories; 4g Fat (10.0% calories from fat); 1g Saturated Fat; 14g Protein; 66g Carbohydrate; 10g Dietary Fiber; 3mg Cholesterol; 1003mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 1/2 Fat.

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