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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)

1. 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

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