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Dana's Tex-Mex Salad

4.6
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PREP TIME
25 min
COOKING TIME
50 min
TOTAL TIME
75 min
SERVINGS
4 servings
Lunch
Dana's Tex-Mex Salad
Ingredients
  • 1/2 cup dry lentils
  • 1 cup water
  • 1/2 pound ground turkey
  • 1 cup water
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 head iceberg lettuce, chopped
  • 1 avocado - peeled, pitted and diced
  • 1 tomato, diced
  • 1 (15 ounce) can pitted black olives, chopped
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1/3 cup Catalina salad dressing
Instructions
1
Begin by combining the lentils with water in a cooking vessel, then heat the mixture over high flames until it reaches its boiling point. After that, decrease the intensity of the heat and let the mixture simmer gently for 30 minutes or until it reaches a tender consistency.
2
Next, prepare the turkey in a skillet over medium heat, allowing it to cook until its interior is no longer pink and reaches the desired level of doneness, typically between 8 to 12 minutes.
3
Once the turkey is cooked, combine it with the lentils that have been simmered in water and the taco seasoning blend. Heat this mixture over high flames once more until it reaches its boiling point, then reduce the heat to a low simmer and let it cook for about 5 minutes.
4
Finally, combine all the ingredients including the lettuce, avocado, tomatoes, olives, kidney beans, and the lentil-turkey mixture in a large serving container. Mix everything together until it is well combined and ready to serve.