Zesty Taco Salad

Recipe Instructions Combine oil and garlic in small bowl; let stand 1 hour at room temperature. Combine turkey, chili powder and cumin in large nonstick skillet. Cook over medium heat 5 minutes or until turkey is no longer pink, stirring to crumble. Combine turkey, lettuce, tomatoes, chick-peas, cucumber, corn, onion and jalapeño pepper in large bowl. Remove garlic from oil; discard garlic. Add vinegar to oil. Drizzle over salad; toss to coat. Serve on tortilla chips and fresh greens, if desired. Serve with additional tortilla chips and garnish with cilantro, if desired. This recipe yields 4 servings. Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 1 Vegetable, 1 Fat. Nutrition Facts: Calories 285; Calories from Fat 33%; Total Fat 11g; Saturated Fat 1g; Protein 21g; Carbohydrates 28g; Cholesterol 33mg; Sodium 484mg; Dietary Fiber 5g. Caution: Jalapeño peppers can sting and irritate the skin. Wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.