Dana's Taco Salad
Description
Ground turkey and lentils are cooked with taco seasoning before being tossed with lettuce, avocado, tomatoes, olives and kidney beans for a delicious take on taco salad.
Ingredients
•
1/2 cup dry lentils
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1 cup water
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1/2 pound ground turkey
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1 cup water
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1 (1 1/4 ounce) package taco seasoning mix
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1 head iceberg lettuce, chopped
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1 avocado - peeled, pitted and diced
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1 tomato, diced
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1 (15 ounce) can pitted black olives, chopped
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1 (15 ounce) can kidney beans, drained and rinsed
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1/3 cup Catalina salad dressing
Directions
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.