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Title: Turkey Salad Arizona
Categories: Salad Turkey Appetizer
Yield: 4 Servings
| 1 1/4 | lb | Ground turkey |
| 1 | c | Corn kernels fresh or frozen, thawed |
| 1 | c | Tomato salsa |
| 1/2 | ts | Salt |
| 2 | c | Shredded lettuce |
| 2 | Medium ripe tomatoes, sliced | |
| 1 | Small red onion, sliced | |
| Lime wedges | ||
| 1/4 | c | Dairy sour cream |
In large non-stick skillet, cook ground turkey and corn, stirring often to break up lumps of meat, until turkey loses its pink color, about 5 minutes. Drain off excess liquid. Stir in 1/2 cup salsa and salt.
Divide lettuce evenly among 4 dinner plates. Mound hot turkey mixture in center of lettuce. Garnish with tomato slices, red onion slices and lime wedges. Top each serving with 1 tablespoon sour cream. Pass remaining 1/2 cup salsa on the side. Makes 4 servings.
From "365 Ways to Cook Hamburger and Other Ground Meats," by Rick Rodgers; HarperCollins.
Printed in the June 25, 1992, issue of the Los Angeles Daily News.
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