Mexican-Style Taco Salad

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Nutrition per serving    (USDA % daily values)
CAL
276
FAT
29%
CHOL
28%
SOD
58%

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Ingredients for 6 servings

2 small carrots, julienned

1 large onion, finely chopped

1 (19 ounce) can kidney beans, rinsed and drained

2 tablespoons chili powder

3 cloves garlic, minced

1 cup salsa

2 teaspoons ground cumin

2 red bell peppers, cut into thin strips

2 teaspoons olive oil

1 teaspoon dried oregano

2 cups shredded iceberg lettuce

1 dash cayenne pepper

1 pound ground turkey

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