Main Dish Salads: Turkey Taco Salad | Submitted By: Sheryl Barney

Lots Recipe5 63076 flavors and textures in this hearty turkey salad that is also low-fat. The dressing is zesty - fat-free mayonnaise, fruit salads juice, vinegar, and taco sauce. For a bit of crunch, tortilla chips are folded into chicken wings salad at the last minute.

If you are looking for some vegetable recipes to add into your barbecues list. Then let me introduce you to one of my favourite veggie recipes that I have tested and improved. This recipe, Veggie Kabob, is a low fat and calorie recipe which is suitable for the ladies whom are conscious of their weight and wish to enjoy a healthy bbq meal.

Ingredients
Serving size: 5

10 cookie press cookies shitake mushrooms
1/2 medium red glaze pepper
1/2 medium green bell pepper
1 medium yellow onion
1 teaspoon of dried thyme
1 teaspoon of dried dill layer cake tip
2 teaspoons of olive oil
1/2 teaspoon of salt
10 bamboo sticks or skewers

1. Remove the stem from the mushroom and put the mushroom into a large bowl.

2. Cut the red bell pepper, green bell pepper and yellow onion into brand name recipes inch pieces. Place them into the mixing bowl.

3. Add the olive oil, dried thyme and dill leaf tips into the bowl and stir to coat well. Cover, and marinate in the refrigerator at least 1 hour before grilling.

4. Fill bamboo sticks /skewers with pieces that are uniform in size and leave a little space between pieces so everything gets equally and thoroughly cooked. Dont overload bamboo stickers /skewers with food packed tightly together.

5. Put the Kabobs in the refrigerator at least 1 hour before grilling.

6. Turn kabobs frequently as theyre grilling. You have to grill for about 10 - 15 minutes (depending on the actual temperature) before serving

You can also add other vegetables ranch recipes as zucchini, eggplant or chilli too. From my personal experience, you can also add 1 or 1/2 teaspoon of lemon juice to spice up the favour. However, there is one important point to take note which is to avoid adding the lemon juice on the mushroom directly because the mushroom will absorb most of lemon juice making it taste sour. (I have received many negative feedback during my BBQ, therefore, the lemon juice is remove from the ingredients)

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