![Reducing Food Waste in Foodservice](/assets/content/cache/made/assets/content/blog/FoodWaste-1080x720_2x.jpg)
Reducing Food Waste in Foodservice
October 16, 2018 by Doreen Garelick, Dietetic Intern
Our intern Doreen attended a food waste summit for restaurants and compiled these tips to help food service operators redirect…
Recipes
May 3, 2013
A delicious, healthy taco salad recipe made with avocado, turkey and pico de gallo.
This is one of my all-time favorite salad recipes, perfect for National Taco Day or Cinqo de Mayo!
Makes 4 servings
Pico de gallo:
4 plum tomatoes, chopped
½ small onion, chopped
1 jalapeño pepper, seeded and chopped
1 avocado, chopped
¼ cup cilantro, chopped
3 tbsp lime juice
1 tsp salt
½ tsp sugar
Turkey:
½ piece of stale bread
2 tbsp milk
2 tsp olive oil
2 cloves garlic, minced
½ small onion, minced
1 lb lean ground turkey (can be substituted for beef or chicken)
2 tsp ground cumin
¼ tsp chili powder
¼ tsp red pepper flakes
1 tsp smoked paprika
1 tsp salt
Salad:
8 cups romaine lettuce (1 large head), chopped
2 cups black beans, cooked
½ cup non-fat Greek yogurt
½ cup reduced-fat shredded cheese
To prepare the pico de gallo:
Combine tomatoes, onion, jalapeño, avocado, cilantro, lime juice, salt and sugar in a medium bowl and set aside.
To prepare the turkey:
Soak the bread in milk and set aside. In a large skillet over medium-high heat, add the olive oil.
Cook the garlic and onion in the skillet for 1 to 2 minutes, stirring frequently.
Add the ground turkey and brown, being careful not to break up the turkey too much. Add the cumin, chili powder, red pepper flakes, smoked paprika and salt and mix well.
Squeeze the milk from the bread into the turkey and stir. The milk will keep leaner ground meats from drying out. Discard the bread.
To serve:
Arrange 2 cups of lettuce in a bowl and top with ¼ of the turkey, ½ cup black beans, ¼ of the pico de gallo and 2 tablespoons each of the yogurt and cheese.
Calories: 473
Protein: 40g
Carbohydrates: 37g
Fat: 20g
Saturated Fat: 5g
Sodium: 1415mg
October 16, 2018 by Doreen Garelick, Dietetic Intern
Our intern Doreen attended a food waste summit for restaurants and compiled these tips to help food service operators redirect food waste from landfills.
Nutrition 101
Nutrition 101
September 26, 2018 by Doreen Garelick, Dietetic Intern
Ever notice headlines about rapid weightloss? Dietetic Intern Doreen Garelick looks deeper into a recent eye-catching headline to see if there's any truth behind it.
Connect
Blog Search
Categories
SPE Certified Newsletter
Sign up for news on the latest SPE-certified venues, events and SPE updates.
We will never share your personal information with a third party.