Zesty Taco Salad

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1		Garlic clove - finely chopped
3/4 lb	340g / 11oz	Ground turkey
1 3/4 teaspoons	8.8ml	Chili powder
1/4 teaspoon	1.3ml	Ground cumin
3 cups	120g / 4.2oz	Washed and torn lettuce leaves
1		Mexican-style diced tomatoes - (14 1/2 oz) - drained
1 cup	237ml	Rinsed drained canned chick-peas
		= (or pinto beans)
2/3 cup	97g / 3.4oz	Chopped peeled cucumber
1/3 cup	20g / 0.7oz	Frozen corn - thawed
1/4 cup	15g / 0.5oz	Chopped red onion
1		Jalapeño pepper - (to 2) - seeded, and
		Finely chopped
1 tablespoon	15ml	Red wine vinegar
12		Nonfat tortilla chips
		Fresh greens - (optional)
		Fresh cilantro - (optional)

Recipe Instructions

Combine oil and garlic in small bowl; let stand 1 hour at room temperature.

Combine turkey, chili powder and cumin in large nonstick skillet. Cook over medium heat 5 minutes or until turkey is no longer pink, stirring to crumble.

Combine turkey, lettuce, tomatoes, chick-peas, cucumber, corn, onion and jalapeño pepper in large bowl. Remove garlic from oil; discard garlic.

Add vinegar to oil. Drizzle over salad; toss to coat. Serve on tortilla chips and fresh greens, if desired. Serve with additional tortilla chips and garnish with cilantro, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 1 Vegetable, 1 Fat.

Nutrition Facts: Calories 285; Calories from Fat 33%; Total Fat 11g; Saturated Fat 1g; Protein 21g; Carbohydrates 28g; Cholesterol 33mg; Sodium 484mg; Dietary Fiber 5g.

Caution: Jalapeño peppers can sting and irritate the skin. Wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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