Turkey Taco Salad

Prep: 10 minutes plus standing
Bake/Cook: 12 minutes • Serves: 4

1.Preheat oven to 400°; turn 4 (20-ounce) ramekins upside-down on rimmed baking pan. Spray both sides of tortillas with cooking spray; lay over ramekins, pressing sides of tortillas down around ramekins. Bake tortillas 12 minutes or until golden brown and crisp; let stand 5 minutes.

2.In large skillet, cook turkey over medium-high heat 5 minutes or until browned, breaking up turkey with side of spoon; stir in enchilada sauce and cook 2 minutes, stirring frequently. Makes about 2-1/2 cups.

3.In large bowl, prepare salad kit as label directs; serve in tortilla bowls topped with turkey, avocado and enchilada sauce, if desired.

Approximate nutritional values per serving (1 salad):
476 Calories, 19g Fat (5g Saturated), 56mg Cholesterol, 1268mg Sodium,
49g Carbohydrates, 6g Fiber, 7g Sugars, 3g Added Sugars, 32g Protein

Dietitian’s Dish:
Salad kits offer a quick solution for a balanced meal at lunchtime or a busy weeknight dinner. Just top them with a few extra ingredients like meat (or other proteins such as nuts, eggs, beans, seafood or poultry), chopped fresh or dried fruits, extra veggies and grains to help fill you up. They’re so versatile that the flavor and ingredient combinations are endless!