Dana's Taco Salad

Dana's Taco Salad

7
Day 7

"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."

Ingredients

1 h 15 m servings 584 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 2057 mg
  • 82%

Based on a 2,000 calorie diet

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Directions

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  1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
  2. 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.
  3. Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.
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Reviews

7
  1. 9 Ratings

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This was surprisingly good for a healthy recipe!!!! I did not use the Catalina Dressing because taco salad is supposed to have fresh salsa as the dressing in my opinion. I also like fresh guac...

I omitted the lentils by accident, because I completely forgot about them!. I also added a can of corn, substituted black beans for kidney, and substituted shredded cabbage for iceberg lettuce. ...

I have never made anything with lentils, but for some reason had a brand new bag of them in my pantry, think I was going to make soup with it. I have to say they really smelled good while cookin...