Pasta-taco salad
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Pasta-taco salad
  Salad    Poultry    Pasta  
Last updated 6/12/2012 12:48:46 AM. Recipe ID 9951. Report a problem with this recipe.
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      Title: Pasta-taco salad
 Categories: Salads, Poultry, Pasta
      Yield: 4 Servings
 
      8 oz Wagon Wheels or Med. Shells
           -OR other medium pasta
           -shape, uncooked
      1    Recipe for Salsa Cruda
           -(see recipe below)
      8 oz Ground turkey
      1 ts Chili powder
      2 c  Shredded romaine lettuce
    1/2 c  Diced avocado
    1/2 c  Non-fat plain yogurt
           Tortilla chips, optional

MMMMM------------------------SALSA CRUDA-----------------------------
      2 lg Tomatoes (about 1 pound)
           -- cored and diced
           -- in 1/4-inch pieces
    1/4 c  Finely diced red onion
      2 tb Minced fresh cilantro
      1    -or
      2    Jalapeno peppers
           -- cored and chopped *
      1 sm Garlic clove
           -- finely chopped
    1/2 ts Salt, or to taste
 
  * (leave the seeds in for extra spice; scrape them out for a milder
  salsa)
  
  Prepare pasta according to package directions. While pasta is cooking,
  prepare the Salsa Cruda. When the pasta is done, drain well and rinse
  under cold water until completely cool.
  
  Crumble the turkey into a large skillet. Add chili powder. Place the
  skillet over medium heat and cook, stirring frequently, until the
  turkey is cooked through and crumbled into small bits. Drain the
  turkey in a colander.
  
  Drain the salsa well. In a straight-sided, 2-quart casserole dish,
  layer the pasta, then the lettuce, then the turkey and the avocado,
  then the salsa, reserving about 1/4 cup of the salsa for the top.
  Spread the non-fat yogurt in an even layer over the top and pour the
  remaining salsa over the yogurt. Cover the bowl tightly and
  refrigerate 2 to 4 hours.
  
  Bring to room temperature 30 minutes before serving. Garnish with
  tortilla chips, if desired.
  
  Each serving provides: 344 Calories; 23.7 g Protein; 36.8 g
  Carbohydrates; 11.5 g Fat; 58.4 mg Cholesterol; 470 mg Sodium.
  Calories from Fat: 30% SALSA CRUDA (Serves 4):
  
  Toss all ingredients in a small bowl and let stand at least 1/2 hour
  before using. The salsa can be made and refrigerated up to a day in
  advance. Drain off excess liquid and season to taste with salt before
  serving.
  
  Each serving provides: 29.3 Calories; 1.1 g Protein; 6.5 g
  Carbohydrates; 0.4 g Fat; 0 mg Cholesterol; 308 mg Sodium. Calories
  from Fat: 11%
  
  




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Recipe ID 9951 (Apr 03, 2005)

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