Turkey Kale Taco Salad

I'm passing along another Jenny - O Turkey Recipe, Turkey Kale Taco Salad. This one is made using JENNIE-O® Lean Ground Turkey along with Kidney Beans or Garbanzo Beans, Salsa, Kale, Tomatoes, and more! This is just one on many of the delicious Salad Recipes that you can find at the Jennie - O Turkey website so be sure to check it out today! Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Turkey Kale Taco Salad

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey - Raised without Antibiotics

1 (15-ounce) can kidney beans or garbanzo beans, drained and rinsed
½ cup salsa
1 tablespoon red wine vinegar
1 tablespoon chili powder
4 cups shredded kale
2 tomatoes, chopped
1 avocado, pitted, peeled and chopped
½ cup chopped bell pepper
plain yogurt, if desired

DIRECTIONS
1) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in beans, salsa, vinegar and chili powder; cook, stirring, until heated thoroughly.
2) On each of 6 plates, divide and layer kale, turkey mixture, tomatoes, avocado and bell pepper. Serve with yogurt, if desired.
* Always cook to an internal temperature of 165°F.

 RECIPE NUTRITION INFORMATION

PER SERVING

Calories 450
Protein 35g
Carbohydrates 54g
Fiber 22g
Sugars 2g
Fat 11g
Cholesterol 55mg
Sodium 240mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/914-turkey-kale-taco-salad