Turkey Kale Taco Salad

Tukey Kale Taco Salad

Serves: 6


  • In large skillet, cook turkey as specified on the package. Alwayscook to well-done, 165°F as meausred by a meat thermometer. Sitr in beans, salsa, vinegar and chili powder; cook, stirring, until heated thoroughly.
  • On each of 6 plates, divide and layer kale, turkey mixture, tomatoes, avocado and bell pepper. Serve with yogurt, if desired.


1  20-ounce package JENNIE-O® Ground Turkey
1  15-ounce can kidney beans or garbanzo beans, drained and rinsed
1/2  cup salsa
1  Tpsn red wine vinegar
1  Tpsn chili powder
4  cups shredded kale
2  tomatoes chopped
1  avocado pitted, peeled, and chopped
1/2  cup chopped bell pepper
  plain yogurt, if desired