Another winner from Martha to add to my favs list. The taco flavoring and the dressing do not overpower this salad; rather, they complement it. A keeper.
Taco salad (with nondairy adaptations by me)
3/4 cup plain soy yogurt
1/3 cup fresh cilantro leaves
1 teaspoon finely chopped and seeded jalapeno pepper
1/2 teaspoon coarse salt
1 pound ground turkey
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 pound iceberg lettuc, torn into 2″ pieces (about 3 cups)
1 cup canned black beans, drained and rinsed
2 plum tomatoes, cut into 1/2″ thick wedges (about 1 cup)
1 small mango, peeled, seeded, and cut into 1/4″ thick wedges (1 1/2 cups)
1 1/4 cups corn (I used frozen, thawed)
Make the dressing: in a medium bowl, whisk together the yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.
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.
Transfer the mixture to a large serving bowl. Add the lettuce, beans, tomatoes, manto, and corn. Toss to combine well. Drizzle with yogurt dressing; serve immediately. Makes 6 servings.