Mexican Mushroom Salad
By Fruits & Veggies - More Matters
Ole, Ole! Nachos as good tasting as they are good for you!
- 1 pound 99% fat-free ground turkey
1 1/3 cup mushrooms, chopped
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons oregano
1-14.5oz can unsalted stewed tomatoes
1/4 cup light ranch salad dressing
1 cup fresh tomatoes, diced
1/2 cup cucumber, peeled, seeded and diced
1 tablespoon fresh cilantro, chopped
6 cups romaine lettuce
1 cup reduced fat cheddar cheese, shredded
4 oz. baked low-fat tortilla chip (about 80 small chips)
1/4 cup green onions/scallions, chopped
Place large skillet over MEDIUM-HIGH heat. Add ground turkey, chopped mushrooms and spices. Sauté until turkey is completely cooked. Add stewed tomatoes and slow simmer for about 10 minutes. The mix should be close to dry when finished. In a separate bowl, combine dressing, 3/4 cup fresh tomatoes, cucumber and cilantro. On large platter, place romaine lettuce in the middle with the chips around the edges. Top lettuce with turkey mixture, shredded cheddar, dressing mixture, remaining tomatoes and onions. Serve.
Each serving provides: An excellent source of vitamin A, vitamin C and calcium, and a good source of fiber.
- Total Fat:6.3g
- Saturated Fat:2.2g
- Dietary Fiber:3g
- % of Calories from Fat:26%
- Recipe Credit
- Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin CEC, CNC. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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