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Caribbean Salad

Source: National Turkey Federation
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  4 servings
4 (8 to 10-inch) Flour tortillas
1-1/4 Pounds extra lean ground turkey
1 (1 1/4-ounce) Package 30% less sodium taco seasoning mix
2 Tablespoons cold water
1 Mango, peeled and chopped (about 1 cup)
3/4 Cup seeded and chopped red bell pepper
3 Tablespoons finely chopped green onions
3 Tablespoons finely chopped fresh cilantro
1 Teaspoon grated lime peel
2 Cups firmly packed fresh spinach leaves
Caribbean Salad Recipe at
Heat oven to 425°F. Invert four 10-ounce custard cups onto 15x10x1-inch baking pan. Spray outside of cups and one side of each tortilla with olive oil cooking spray.

Place tortillas, oiled side up, over cups. Bake for 4 to 6 minutes or until lightly browned.

In medium skillet, brown turkey until no longer pink. Add taco seasoning mix and water. Cook over low heat 3 to 5 minutes until thoroughly heated.

In medium bowl stir together mango, red pepper, green onion, cilantro and lime peel to make salsa.

Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey mixture and salsa.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/05/2009
Part of These Recipe Collections Find Similar Recipes »
 Taco Salads
Nutrition Facts per Serving
Yield:   4 servings
Calories: 305
Fat. Total: 4g
Fiber: 9g
Carbohydrates, Total: 34g
Sodium: 749mg
% Cal. from Fat: 12%
Cholesterol: 57mg
Protein: 37g
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