Ground Turkey And Black Bean Salad Toss Food

GROUND TURKEY AND BLACK BEAN SALAD TOSS

Steps:

• Saute all the veggies and spices together.
• Add the turkey and cook until it browns and gives up the fat.
• Drain it thoroughly!
• Return to pan or pot, add the salsa and the black beans.
• Cook until really hot.
• Add salt and pepper, and hot sauce if desired.
• Serve over mixed salad greens (suggested one cup of turkey bean mixture) with a tablespoon of low-fat sour cream and/or shredded low-fat cheddar cheese.

BLT BEAN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
• Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
• For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
• To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.

DANA'S TACO SALAD

Steps:

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

GROUND TURKEY SALAD

Steps:

• Brown turkey. Drain. Let cool.
• Stir in the aparagus, onion, orange, pepper and almonds.
• Whisk together the mayonnaise, dijon, sour cream, ginger, salt and pepper.
• Toss with turkey mix to coat.
• Serve with lettuce at table.
• Wrap in leaves to eat.

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD

Steps:

• Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
• Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
• Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.

SMOKED TURKEY, BLACK BEAN, BELL PEPPER AND CORN SALAD

Steps:

• Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Season with salt and pepper. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.

TURKEY PINTO BEAN SALAD WITH SOUTHERN MOLASSES DRESSING

Steps:

• Drain tomatoes, reserving 2 tablespoons oil. Place garlic and tomatoes in a food processor; cover and process until chopped. Add the molasses, vinegar, mustard, salt, pepper and reserved oil. Cover and process until smooth., In a large bowl, combine the turkey, beans, green pepper, celery, onion and parsley. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. If desired, serve with lettuce leaves.

GRANDMA'S EASY TURKEY TACO SALAD

Steps:

• Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
• Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.

BLACK BEAN TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat. , Arrange tortilla chips on a serving plate; top with beef mixture.

BLACK BEAN TACO SALAD

Steps:

• Mix beans, olives, tomatoes, onions, cheese and cilantro in large bowl.
• Mix lime juice, cumin and pepper; toss with bean mixture. Serve on spinach.