Wondering what to do with
the leftover turkey? Try these tacos for a taste treat.
Pistachio
Turkey Taco Salad
- 1 small head of iceberg
lettuce
8 taco shells
3 cups shredded leftover roast turkey breast or deli turkey (approximately
1 pound)
1 pound tomatoes, chopped (2 1/2 cups)
1 large green bell pepper, seeded, chopped (1 cup)
1/4 cup light dairy sour cream
1/3 cup natural California pistachios, chopped
Salsa Dressing (recipe follows)
- Shred lettuce and arrange
on four plates. Stand 2 taco shells upright in center of each
bed of lettuce; fill with turkey, tomatoes and bell pepper. Top
with sour cream and pistachios. Pass salsa dressing.
Makes 4 servings.
Salsa Dressing: Mix 1 cup bottled mild or hot
salsa, 1 teaspoon grated lime rind and 2 tablespoons fresh lime
juice.
Recipe and photograph provided
courtesy of the California Pistachio Commission
