WHAT YOU’LL NEED:
Dressing : 1/2 cup reduced fat sour cream 1 tablespoon minced canned chipotle in adobo sauce 1 teaspoon lime juice
Salad : 1 tablespoon canola oil 1 1/2 cups chopped onion 1 1/4 pounds lean ground turkey 1/2 teaspoon ground cumin 1/2 teaspoon salt 1 medium (8 ounce) zucchini, cut into 1/2-inch pieces (about 2 cups) 1 cup frozen corn, thawed 1 cup cherry tomatoes, halved 1 1/2 cups salsa 6 cups shredded romaine lettuce 2 ounces baked tortilla chips
HOW TO:
1. Combine the sour cream, chipotle and lime juice.
2. Heat oil in large, nonstick skillet over medium high; add onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the turkey, cumin and salt; cook, breaking the turkey into crumbles, until it is no longer pink, 6 to 7 minutes. Add the zucchini, corn, tomatoes and salsa; cook, stirring occasionally, until zucchini is crisp-tender, another 6 to 7 minutes. Remove from heat.
3. To serve, make a bed of lettuce, top with turkey mixture and add dollop of dressing. Accompany with the chips. Makes 4 servings.” data-id=”15542196″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/11134_image.jpg” class=”wp-image-1.5542196″/> Photo Credit: Marge Perry