WeightWatchers Skinny Taco Salad recipe

**** 7 Points ****

Ingredients:

For the taco salad:
•2 Old El Paso Fajita-Size Flour Tortillas
•2 teaspoons extra-virgin olive oil, divided
•3/4 teaspoon kosher salt, divided
•1/2 teaspoon black pepper, divided
•1 pound 99% lean ground turkey
•1 tablespoon chili powder
•1 teaspoon ground cumin
•1/2 teaspoon garlic powder
•1 head romaine lettuce, roughly chopped
•1 (15-ounce) can reduced-sodium black beans, rinsed and drained
•1 (11-ounce) can Mexican-style corn, drained
•2 cups cherry tomatoes, halved
•1 medium, ripe avocado, peeled, pitted, and diced
•1 cup loosely packed cilantro leaves
•1/2 cup reduced fat shredded sharp cheddar cheese
•1/4 cup thinly sliced green onions

For the salsa yogurt dressing:
•1/4 cup prepared salsa
•1/4 cup nonfat plain Greek yogurt

Directions:

1.Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
2.Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
3.Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.

*** Serves 6 ***

Recipe source: Weight Watchers Recipes and Support Group / Facebook

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