Recipes ofNicole Doria

Nutritionist

Nutritionist & Personal Trainer

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Taco Salads

Monday, January 06, 2020
pie_chart
Portions
6
Ingredients
or3 cups of spinach, raw (90 g)
or3 cups of kale, raw (63 g)
or3 cups, chopped of cabbage, red, raw (267 g)
or1 cup cherry tomatoes of tomatoes, red, ripe, raw, year round average (149 g)
or1 lb of turkey, Ground, raw (454 g)
or12 tsps of seasoning mix, dry, taco, original (34 g)
or1 oz of tortilla chips, yellow, plain, salted (28 g)
or1/2 oz of tortilla chips, yellow, plain, salted (14 g)
or1/4 cup of water, bottled, generic (59 g)
or1 portion of taco Seasoning (33 g)
Preparation
1.
Cook the ground turkey
2.
Add taco seasoning & water
3.
Add taco seasoning & water
4.
Add taco seasoning & water and cook until reduced
5.
Remove from the heat and cool
6.
Split the other ingredients into 6 containers and top with turkey
Nutritional information
Per 100 gPer portion (199 g)% DRI
Energy103 kcal205 kcal10 %
Fat4 g8 g12 %
Fatty acids, total saturated1 g2 g9 %
Cholesterol26 mg52 mg17 %
Sodium466 mg925 mg39 %
Carbohydrate8 g16 g5 %
Sugars2 g3 gremove
Fiber2 g4 g15 %
Protein9 g18 gremove