Turkey Salad Arizona
Yield
4 servingsPrep
10 minCook
5 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
ground turkey
|
|
| 1 | cup |
corn
fresh or frozen, thawed |
|
| 1 | cup |
salsa
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
lettuce
shredded |
|
| 2 | medium |
tomatoes
ripe, sliced |
|
| 1 | small |
red onion
sliced |
|
| 1 | each |
limes
cut into wedges |
|
| ¼ | cup |
sour cream
dairy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
ground turkey
|
|
| 237 | ml |
corn
fresh or frozen, thawed |
|
| 237 | ml |
salsa
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
lettuce
shredded |
|
| 2 | medium |
tomatoes
ripe, sliced |
|
| 1 | small |
red onion
sliced |
|
| 1 | each |
limes
cut into wedges |
|
| 59 | ml |
sour cream
dairy |
|
Directions
In large non-stick skillet, cook ground turkey and corn, stirring often to break up lumps of meat, until turkey loses its pink color, about 5 minutes.
Drain off excess liquid. Stir in ½ cup salsa and salt.
Divide lettuce evenly among 4 dinner plates.
Mound hot turkey mixture in center of lettuce.
Garnish with tomato slices, red onion slices and lime wedges.
Top each serving with 1 tablespoon sour cream.
Pass remaining ½ cup salsa on the side.
