Turkey Taco Salad

By NiteSki

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, Washington

Ingredients

• OPTIONAL TOPPINGS:
• 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
• Tomatoes, chopped
• Sharp cheddar cheese, shredded
• Tortilla chips, crushed

Preparation

Step 1

In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6 to 8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.

Stir in salsa, beans, chili powder and cumin; heat through.

Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.