Turkey salad arizona

Yield: 4 Servings

Measure Ingredient
1¼ pounds Ground turkey
1 cup Corn kernels fresh or frozen, thawed
1 cup Tomato salsa
½ teaspoon Salt
2 cups Shredded lettuce
2 Medium ripe tomatoes, sliced
1 Small red onion, sliced
Lime wedges
¼ cup Dairy sour cream

In large non-stick skillet, cook ground turkey and corn, stirring often to break up lumps of meat, until turkey loses its pink color, about 5 minutes. Drain off excess liquid. Stir in ½ cup salsa and salt.

Divide lettuce evenly among 4 dinner plates. Mound hot turkey mixture in center of lettuce. Garnish with tomato slices, red onion slices and lime wedges. Top each serving with 1 tablespoon sour cream. Pass remaining ½ cup salsa on the side. Makes 4 servings.

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