Dana's Taco Salad

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.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 584 Calories

Ingredients

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

Recipe Instructions

Step 1

Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.

Step 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.

Step 3

Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.