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Mexican Salad

Healthycooking's picture
  Fresh ground turkey 1 Pound (Light And Dark Meat)
  Taco seasoning 2 Tablespoon
  Water 2 Tablespoon
  Halved grape tomatoes 2 Cup (32 tbs)
  Canned red kidney beans 15 Ounce, rinsed and drained (1 Can)
  Canned chickpeas 15 Ounce, rinsed and drained (1 Can, Garbanzo Beans)
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Ripe avocados 2 Small, peeled and diced
  Low fat sour cream 1⁄2 Cup (8 tbs)
  Taco sauce 8 Ounce (1 Jar)
  Torn romaine lettuce 10 Ounce (1 Bag)
  Shredded reduced fat mexican cheese blend 4 Ounce (1 Cup)
  Nacho cheese flavored baked tortilla chips 8 Ounce (1 Package)

1. Cook turkey in a medium nonstick skillet over medium-high heat until done, stirring to crumble. Stir in taco seasoning and 2 tablespoons water,- cook 2 minutes, stirring occasionally.
2. Combine turkey mixture, tomato halves, and next 4 ingredients, toss mixture well. Combine sour cream and taco sauce in a small bowl, stir until well blended.
3. Place 1 cup lettuce on each of 8 plates, top each with about 1 cup turkey mixture. Sprinkle 2 tablespoons cheese over each salad.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 277 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 2.2 g11%

Trans Fat 0.1 g

Cholesterol 26.1 mg8.7%

Sodium 576.8 mg24%

Total Carbohydrates 38 g12.8%

Dietary Fiber 8.9 g35.5%

Sugars 7.2 g

Protein 12 g24.1%

Vitamin A 39% Vitamin C 16.3%

Calcium 13.4% Iron 8.7%

*Based on a 2000 Calorie diet

Mexican Salad Recipe