Turkey Taco Salad

Turkey Taco Salad

1 tostado bowl (321g)

Serving Size

Ingredients Show More

Ingredient

50 Portions

100 Portions

Turkey Taco Filling - Product # 22655 89302

50 Portions 10 lbs. 12 oz.

100 Portions 21 lbs. 8oz.

Corn Taco / Tostada Bowl

50 Portions 50 bowls

100 Portions 100 bowls

Romaine Lettuce

50 Portions 5 lbs. 4 oz. chopped

100 Portions 10 lbs. 8 oz. chopped

Tomatoes

50 Portions 12 ½ c. chopped

100 Portions 25 c. chopped

Corn Kernels

50 Portions 12 ½ c.

100 Portions 25 c.

Red Onion

50 Portions 3 ¼ c. chopped

100 Portions 6 ½ c. chopped

Shredded Cheddar Cheese

50 Portions 12 ½ c.

100 Portions 25 c.

Creamy Cilantro Lime Dressing

Creamy Cilantro Lime Dressing

50 Portions 6 ¼ c.

100 Portions 12 ½ c.

Cilantro, fresh, stems included

50 Portions 2 c.

100 Portions 4 c.

Sour cream

50 Portions 3 c.

100 Portions 6 c.

Milk

50 Portions ¾ c.

100 Portions 1 ½ c.

Lime juice

50 Portions ½ c.

100 Portions 1 c.

Directions Show More

  1. Heat turkey taco sauce over medium heat until temperature reaches 165 degrees F.
  2. Preheat oven to 375 degrees F.
  3. Place taco bowl on a sheet tray and into the oven for 5 minutes.
  4. For the Cilantro Lime Dressing

  1. In a blender, combine the cilantro, sour cream, milk, and lime juice.
  2. Blend until smooth.
  3. To Assemble the Taco Salad

  1. Place 1 c. chopped romaine lettuce in a heated taco bowl.
  2. Top with 3.45 oz. heated Turkey Taco meat.
  3. Add ¼ c. chopped tomatoes, ¼ c. corn, 1 tbsp. red onion.
  4. Top with ¼ c. shredded cheddar cheese.
  5. Drizzle with 2 tbsp. Cilantro Lime Dressing.

Nutrients per Serving Show More

Calories 640

Saturated Fat 14 gm

Total Fat 40 gm

Cholesterol 105 mg

Calcium 290 mg

Total Dietary Fiber 5 gm

Iron 10.5 mg

Sodium 430 mg

Potassium 820 mg

Sugars 5 gm

Carbohydrate 37 gm

Vitamin A 1500 mcg

Vitamin C 12 mg

Protein 25 gm

Component

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