1 lb. ground turkey
1 env. taco seasoning mix
water
variety of mixed lettuces and greens (such as baby spinach leaves, red lettuce, romaine, etc.)
2 cucumbers, peeled and sliced
1 (16 oz.) bag baby carrots, halved
2 avocados, peeled, pitted and sliced
1 (15 oz.) can Mexican style corn ("mexicorn"), drained
1 each red, yellow, orange and green bell (sweet) peppers, chopped into large bits
1 bunch fresh cilantro, stems removed and chopped loosely

GARNISH:

shredded cheddar cheese (or shredded Mexican style "fiesta" cheese)
fresh salsa
Ranch dressing (fat-free HIDDEN VALLEY® or Kraft)
tortilla chips

In small frying pan, crumble and brown the ground turkey, cooking thoroughly. Drain into colander and remove all grease, then return cooked turkey to frying pan and follow directions on envelope of taco seasoning for amount of water to add. Continue to simmer on low while assembling salad.

In a large bowl mix together all salad greens, cucumbers, carrots, avocados, corn, peppers and cilantro and mix well. Then portion salads out on to individual dining plates.

Place serving of taco meat mixture over top of prepared salad plate. Garnish with cheese, tortilla chips, salsa and Ranch dressing as desired.

Submitted by: Susan O. Parker