September/October 2016:  Taco Salad

Taco Salad

Brown 1 pound ground turkey meat with:
1 teaspoon ceyenne pepper
1.5 teaspoon turmeric
salt to taste
pepper to taste

On a large dinner plate, layer the following:
fresh butter lettuce, torn into small pieces
fresh arugula lettuce
1/4 of the cooked, crumbled turkey meat
14.5 oz can of black beans (rinsed)
bite-sized celery pieces
cucumber slices
Annie’s Organic Chile Lime salad dressing
top with crumbled tortilla chips

Serves 4.
Yummy (and healthy)!

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