Taco Salad with Chunky Tomato Dressing

eatcleandiet.com

Ingredients
•For the meat:
•3/4 lb. lean ground turkey breast WHITE
•2 cloves garlic, minced
•1 (15.5 oz.) can of black or kidney beans, drained and rinsed
•1 tbsp. chili powder or Mrs. Dash chili and lime no-salt seasoning, if available (this is my new fav)
•1/4 tsp cayenne pepper, plus more to taste (any pepper will do)
•1/3 c. water


•For the dressing:
•4 med. tomatoes, diced (I Used LOW sodium canned)
•2 tbsp. olive oil
•2 tbsp. lime juice (fresh is best)
•1/2 tsp. sea salt, optional for sodium watchers
•1/4 tsp freshly ground black pepper

•For the salad:
•2 hearts romaine lettuce, chopped
•1/2 c. grated reduced fat cheddar

Instructions
To prepare the meat, heat a large skillet over a med-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 min. more. Add the chili powder, cayenne, and water adn stir until well combined andsome but not all of the liquid has been obsorbed. Remove from heat and allow the mixtrue to cool slightly. Meat mixture may be prepared up to 3 days ahead and stored in an airtight container in the refrigerator.

To make the tomato dressing, in a med. bowl, combine tomatoes (with their juices), oil, lime juice, salt, and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1c. of the meat mixture then sprinkle with 2 tbsp. cheese. If making to-go, pack 3/4 c of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right befor eating, pour a portion of the tomato mixture with the liquid on top of each salad
Yield: 4 servings