This low carb and veggie packed salad is perfect to satisfy your lunchtime taco cravings.
Heat a large skillet over medium heat and spray with olive oil cooking spray. Add the ground turkey to the pan and break into crumbles with a medium spoon as it cooks. Cook turkey until browned and no longer pink.
Reduce heat on stove to low and add 1/2 cup water and taco seasoning, allow to simmer for 5 minutes. Remove turkey and place on a plate to cool. Set aside while you prepare the veggies.
Wash, dry, and cut veggies. Blot extra moisture from the veggies with a paper towel if necessary.
In a small bowl, mix together dressing ingredients.
Arrange 4 quart sized mason jars in a row in your workspace and be sure the insides are dry - minimizing moisture is the key to successfully prepping salads!
Once you have all your ingredients prepared and cooled, it’s time to assemble your mason jar salads.
In the bottom of each of your four jars add the following, from bottom to top:
1 tbsp dressing
1/4 red onion
1/4 red pepper
1/4 yellow or orange bell pepper
1/4 cup cherry tomatoes
3-4 oz ground turkey
2 cups romaine
cilantro for garnish
Make sure lids are airtight and place in fridge for easy lunches all week. When you are ready to eat, simply dump ingredients onto a large bowl or plate, mix with a fork, and enjoy.
Serving Size 1 Mason Jar
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.