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Turkey Taco Layered Salads

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Betty Crocker Kitchens
Updated Mar 4, 2012
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Pile on the turkey and veggies for individual layered salads.

Turkey Taco Layered Salads

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 10
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Ingredients

Dressing

  • 1/2 cup thick & chunky salsa
  • 1/2 cup French dressing
  • 2 tablespoons chopped fresh cilantro

Salads

  • 6 cups torn lettuce
  • 4 medium green onions, chopped (1/4 cup)
  • 2 cups diced cooked turkey
  • 1 can (11 oz) whole kernel corn with red and green peppers, drained
  • 2 large tomatoes, chopped (2 cups)
  • 2 cups shredded Colby-Monterey Jack cheese (8 oz)
  • 2 cups broken tortilla chips

Instructions

  • Step 
    1
    In small bowl, mix dressing ingredients.
  • Step 
    2
    For each salad, use a 4- to 5-cup container. In each container, layer ingredients in this order: 1 1/2 cups lettuce, 1 tablespoon onions, 1/2 cup turkey, 1/4 cup corn, 1/2 cup tomatoes, 1/4 cup dressing and 1/2 cup cheese. Place small piece of waxed paper over each salad; sprinkle 1/2 cup chips on waxed paper. Cover; refrigerate up to 24 hours or salads can be tossed and served immediately.
  • Step 
    3
    To serve, remove waxed paper; toss salads.

Nutrition

700 Calories
37g Total Fat
39g Protein
53g Total Carbohydrate
20g Sugars

Nutrition Facts

Serving Size: 1 Salad
Calories
700
Calories from Fat
330
Total Fat
37g
57%
Saturated Fat
14g
72%
Trans Fat
1g
Cholesterol
115mg
38%
Sodium
1490mg
62%
Potassium
620mg
18%
Total Carbohydrate
53g
18%
Dietary Fiber
4g
19%
Sugars
20g
Protein
39g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
30%
30%
Calcium
45%
45%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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