Dana's Taco Salad

Dana's Taco Salad

Made  times
Day 7

"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."
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1 h 15 m servings 584 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 2057 mg
  • 82%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
  2. 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.
  3. Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.



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 guac...

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. ...

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 cookin...

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. ...

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...

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 ...

I have been making a very similar recipe for taco salad for 30 years. The only thing I do differently is no lentils and add cheddar cheese. It is a summer favorite in our home.

Excellent base for a healthy version of taco salad! I used the Mrs. Dash taco seasoning (cutting back on salt) and it was delicious! I loved the turkey/lentil combination. I also subbed a choppe...

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