TURKEY TACO SALAD

~ serves 4; gluten-free

- 1 lb of lean ground turkey

- ½ TBSP extra-virgin olive oil

- 1 red bell pepper, diced

- 1 green bell pepper, diced

- 1 small yellow onion, diced

- 2 cups cherry tomatoes, halved

- 1 envelope of taco seasoning (low sodium) or make *homemade taco seasoning to save on a lot of excess sodium and preservatives/chemicals

- 1 can black beans (low sodium), drained and rinsed

- 1 ½ cup frozen corn, thawed

- 1 cup shredded cheddar cheese (optional)

- 8 cups of chopped romaine lettuce or mixed greens

Optional Toppings: plain Greek yogurt, salsa, lime juice or cilantro

     Heat a large skillet to medium heat, add a ½ TBSP olive oil to the pan and saute the ground turkey with the chopped peppers and onions. Cook for 6-8 minutes or until the turkey is no longer pink, vegetables are tender, and the meat is in small pieces. Add the taco seasoning, but do not add water unless the meat seems really dry. Divide the lettuce among 4 plates and top with the turkey, onion, and pepper mixture. Everyone can choose the remaining toppings (cherry tomatoes, black beans, corn, cheese, salsa, Greek yogurt, lime or cilantro). Enjoy!

*To make homemade taco seasoning, combine and mix:

- 1 tablespoon chili powder

- ¼ teaspoon garlic powder

- ¼ teaspoon onion powder

- ¼ teaspoon dried oregano

- ½ teaspoon paprika

- 1 ½ teaspoon ground cumin

- 1 teaspoon salt

- ½ teaspoon black pepper

     This is the perfect amount for 1 lb of meat, but you can double or triple the recipe if you want to make a larger batch or store for later use.