READY IN 1¼ hrs

Dana's Taco Salad

Read Reviews (6)

"This is my health-oriented twist to my Aunt Linda's recipe. Lentils add fiber and protein without fat and without compromising the taste! For additional texture, sprinkle in some crushed corn chips." — Day

Directions

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.

Kitchen-Friendly View

PREP 25 mins
COOK 50 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Aug 11, 2008

This was surprisingly good for a healthy recipe!!!! I did not use the Catalina Dressing because taco salad is supposed to have fresh salsa as the dressing in my opinion. I also like fresh guacamole on top. It was a hit at my house. I also substituted Best Black Beans from this site in place of the Kidney Beans. This also enhanced the flavor of the dish. This was an absolute party in your mouth!!!!! I do not think it would have been as good as listed. So should I give less stars? Heck No!!!! You inspired me and that is what this site is all about. Way to go!!!!

—cookhealthy

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Jun 22, 2012

I have never made anything with lentils, but for some reason had a brand new bag of them in my pantry, think I was going to make soup with it. I have to say they really smelled good while cooking and mixing it in with the ground turkey made you think you were eating ground beef. Really tasted wonderful, earthy is what comes to mind. I used my own taco seasoning mix, and canned black eyed peas (all I had). This was a great summer meal, so easy to make also...not to mention good for you. For the dressing I used Dorothy Lynch® Style Salad Dressing from this site that I had leftover, just added in a bit of the taco season. My beef loving husband even said it was good.

—*Sherri*

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8 Ratings

Jun 04, 2010

I omitted the lentils by accident, because I completely forgot about them!. I also added a can of corn, substituted black beans for kidney, and substituted shredded cabbage for iceberg lettuce. Made the catalina dressing from scratch, omitting the sugar that was called for. MAN, it was AWESOME! Filling, satisfying, and packed with tons of good protein and fiber. The lentils would have made it even more so. Yum!

—EdanaTheRed

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Feb 02, 2012

This is a nice recipe. I had my doubts if hubby would like the meat and lentil mix - but he thought it was fine. I used pinto beans instead of kidney beans and nixed the Catalina dressing. In this house we use Salsa mixed with a little ranch dressing or sour cream. Thanks for sharing.

—Baking Nana

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Jul 25, 2007

Very tasty! I was actually pleasantly surprised at how good it was. The lentils really add a nice texture to the ground turkey - along with a more interesting flavor. The only thing I added was some shredded cheese (Mexican blend) - which I thought was needed. Great recipe!

—Sara

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Sep 21, 2007

This is a great recipe Dana and so healthy too with the exception of the sodium content. To bring that number down, I made my own taco seasoning which did not compromise the taste in the least. To add even more nutritional value, I served this with baby spinach. Thanks for a wonderful lunch today Dana!

—LINDA MCLEAN

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Nutrition

Calories
584 kcal
29%

Carbohydrates
55.6 g
18%

Cholesterol
42 mg
14%

Fat
31.1 g
48%

Fiber
19.8 g
79%

Protein
25.7 g
51%

Sodium
2057 mg
82%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dana's Taco Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 584
Calories from Fat: 280

% Daily Value *
Total Fat 31.1g 48 %
Saturated Fat 4.7g 24 %
Cholesterol 42mg 14 %
Sodium 2057mg 82 %
** Potassium 849mg 24 %
Total Carbohydrates 55.6g 18 %
Dietary Fiber 19.8g 79 %
Protein 25.7g 51 %
Sugars 10.9g
Vitamin A 29 %
Vitamin C 24 %
Calcium 23 %
Iron 86 %
** Thiamin 37 %
** Niacin 56 %
** Vitamin B6 30 %
** Magnesium 23 %
** Folate 109 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.