Recipe: Cilantro Taco Salad

Monday, April 27, 2009 by Trish Seidel
Just yesterday I took a pound of ground turkey out of the freezer and placed it in the fridge to thaw for dinner.  By the time I arrived home, I had forgotten all about dinner and I had absolutely no idea with to do with the turkey. 

With Spring Break and Easter recently, our family had been traveling a bunch and we didn’t have the usual surplus of food in the house.  So, I started rifling through the cabinets and the fridge trying to come up with something healthy, hearty, quick and kid-friendly for dinner.  The following recipe was the final outcome, and it was delicious.  I didn’t measure any ingredients – I just used what I had and threw it all together. 
  • Chop onion and place it in frying pan with ground turkey. 
  • Add spices to taste (I used taco seasoning, garlic and hot pepper).  Add a bit of water while cooking to keep the turkey moist. 
  • Add a can of beans (I used black beans – not drained – don’t use the beans if you’re on the LRD). 
  • While the turkey is cooking, chop romaine lettuce, tomatoes, onions, and cilantro (the secret ingredient!)
  • When turkey is done cooking, drain it (if necessary) and place it on top of the salad greens. 
  • Top with reduced fat cheddar cheese. 
  • Serve with salsa and jalapeno peppers. 

I had prepared taco salad before and always used chips (a big no-no on the LRD and for post op patients).  This salad was so good that even the kids didn’t miss the chips!  I went heavy on the cilantro because my family really enjoys the taste, but feel free to add and subtract ingredients. 

Comments for Recipe: Cilantro Taco Salad

Leave a comment





Captcha