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How to Make Dana's Taco Salad - A Step-by-Step Guide

Welcome to Dana's Taco Salad recipe, a delicious and satisfying dish that is perfect for any occasion. Whether you are looking for a quick and easy meal for a busy weeknight, a dish to bring to a potluck or picnic, or something to serve at your next party, this taco salad has got you covered.

This recipe is a crowd-pleaser, loved by kids and adults alike. It's packed with bold flavors, vibrant colors, and a variety of textures that make each bite exciting and enjoyable. Plus, it's cus...

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Ingredients

  • ½ cup dry lentils
  • 1 cup water
  • ½ pound ground turkey
  • 1 cup water
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 head iceberg lettuce, chopped
  • 1 avocado - peeled, pitted and diced
  • 1 tomato, diced
  • 1 (15 ounce) can pitted black olives, chopped
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • ⅓ cup Catalina salad dressing

Information

  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
  • 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.
  • Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

    • Nutrition

    584 cal.

    • Total Fat: 31g
    • Saturated Fat: 5g
    • Cholesterol: 42mg
    • Sodium: 2057mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 20g
    • Total Sugars: 11g
    • Protein: 26g
    • Vitamin C: 15mg
    • Calcium: 183mg
    • Iron: 9mg
    • Potassium: 849mg

    Categories

    Appetizer recipes
    Salad recipes
    Mexican recipes
    Easy recipes
    Healthy recipes