Recipe for Zesty Taco Salad 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl vegetable oil
1 x garlic clove finely chopped
3/4 lb ground turkey
3/4 tsp chili powder
1/4 tsp ground cumin
3 cup washed and torn lettuce leaves
1 can Mexican-style diced tomatoes - (14 1/2 oz) drained
1 cup rinsed drained canned chick-peas
(or pinto beans)
2/3 cup chopped peeled cucumber
1/3 cup frozen corn thawed
1/4 cup chopped red onion
1 x jalapeno pepper - (to 2) seeded, and
finely chopped
1 tbl red wine vinegar
12 x nonfat tortilla chips
Fresh greens (optional)
Instructions:
Instructions: Combine oil and garlic in small bowl; let stand 1 hour at room temperature.

Combine turkey, chili powder and cumin in large nonstick skillet. Cook over medium heat 5 minutes or until turkey is no longer pink, stirring to crumble.

Combine turkey, lettuce, tomatoes, chick-peas, cucumber, corn, onion and jalapeno pepper in large bowl. Remove garlic from oil; discard garlic.

Add vinegar to oil. Drizzle over salad; toss to coat. Serve on tortilla chips and fresh greens, if desired. Serve with additional tortilla chips and garnish with cilantro, if desired.

This recipe yields 4 servings.

Caution: Jalapeno peppers can sting and irritate the skin. Wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

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