DANA'S TACO SALAD

Dana's Taco Salad image

This is my health-oriented twist to my Aunt Linda's recipe. Lentils add fiber and protein without fat and without compromising the taste! For additional texture, sprinkle in some crushed corn chips.

Provided by Dana Lawson

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup dry lentils
1 cup water
½ pound ground turkey
1 cup water
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, chopped
1 avocado - peeled, pitted and diced
1 tomato, diced
1 (15 ounce) can pitted black olives, chopped
1 (15 ounce) can kidney beans, drained and rinsed
⅓ cup Catalina salad dressing

Steps:

Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

Nutrition Facts : Calories 584.2 calories, Carbohydrate 55.6 g, Cholesterol 41.9 mg, Fat 31.1 g, Fiber 19.8 g, Protein 25.7 g, SaturatedFat 4.7 g, Sodium 2057.3 mg, Sugar 10.9 g