Taco Salad

No those are not strawberries! They are a medium-sized deep red tomato often sold in a plastic container rather than loose. The combination of tomatoes, ground turkey, freshly made taco sauce, olives, cheese, crunchy lettuce and a tab of pure sour cream is perfect without a single tortilla or chip! However, what also makes this simple family-night dinner perfect is that it is versatile to use for all members of the family (those who can eat chips and those who cannot.) Serve as a buffet with each ingredient separate or mix together as shown in the picture.

Yield: 6 servings

Taco Sauce
1 pound (16 ounces) ground or minced turkey, chicken, or beef
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon sea salt
3 tablespoons cumin
1/4 teaspoon black pepper
2 cups (16 ounces) tomato juice (tomatoes, salt and ascorbic acid only)

4-6 ripe vine tomatoes, chopped or sliced into bite-sized
1 can black olives
8 ounces shredded cheddar cheese (shred yourself as pre-packaged contains potato flour)
1 head iceberg lettuce, shredded or chopped
4 ounces pure sour cream (milk only, no “skim”)

1. Cook ground turkey in a large skillet on medium-high heat until done. Drain off excess fat.

2. Continuing to cook on medium heat, add spices to the cooked turkey. Stir for one minute.

3. Add tomato juice and bring to a boil. Turn heat to low setting and simmer for about 15 minutes or until juice thicken into a sauce. Add more sea salt and pepper if desired.

4. Divide lettuce evenly into six soup bowls. Scoop 1/2 cup serving of taco sauce onto each plate of lettuce. Top with cheese, olives, tomatoes and sour cream. Serve with organic corn chips if some starch is tolerated.


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