Name: Taco Salad
Yield: serves 6
Ingredients: 2 ears corn, husks and silk removed; 3 corn tortillas, cut into 16 wedges each; 3/4 cup nonfat plain yogurt; 2 limes; 1/3 cup fresh cilantro leaves; 1 1/2 tablespoons finely chopped and seeded jalapeño pepper; 1/2 teaspoon coarse salt; 1 pound ground turkey; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 pound iceberg lettuce, torn into 2-inch pieces (about 3 cups); 1 cup canned black beans, drained and rinsed; 2 plum tomatoes, cut into 1/2-inch-thick wedges (about 1 cup); 1/2 red onion, peeled and cut into 1/4-inch-thick wedges (about 1 cup); 1 small mango, peeled, seeded, and cut into 1/4-inch-thick wedges (1 1/2 cups)

To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.

Recipe information

Yield
serves 6

Ingredients

2 ears corn, husks and silk removed

3 corn tortillas, cut into 16 wedges each

3/4 cup nonfat plain yogurt

2 limes

1/3 cup fresh cilantro leaves

1 1/2 tablespoons finely chopped and seeded jalapeño pepper

1/2 teaspoon coarse salt

1 pound ground turkey

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 pound iceberg lettuce, torn into 2-inch pieces (about 3 cups)

1 cup canned black beans, drained and rinsed

2 plum tomatoes, cut into 1/2-inch-thick wedges (about 1 cup)

1/2 red onion, peeled and cut into 1/4-inch-thick wedges (about 1 cup)

1 small mango, peeled, seeded, and cut into 1/4-inch-thick wedges (1 1/2 cups)

Preparation

Step 1
Bring a large saucepan of water to a boil over high heat. Add the corn, and reduce heat to medium; simmer until the kernels are tender, 5 to 10 minutes. Transfer the corn to a plate; let cool. Slice the kernels off the cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
Step 2
Preheat the oven to 350°F. Spread the tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from the oven; let cool, and set aside.
Step 3
Make the dressing: In a medium bowl, whisk together the yogurt, juice from 1 lime, cilantro, jalapeño, and salt. Set aside.
Step 4
In a medium nonstick skillet, brown the turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in the chili powder, cumin, and juice from remaining lime.
Step 5
Transfer the mixture to a large serving bowl. Add the lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.
Fit to eat recipe
Step 6
(Per serving)
Step 7
Calories: 233
Step 8
Fat: 2g
Step 9
Cholesterol: 37mg
Step 10
Carbohydrate: 32g
Step 11
Sodium: 207mg
Step 12
Protein: 25g
Step 13
Fiber: 6g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Fit to eat recipe

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Recipe notes