Rocco DiSpirito’s Cheesy Turkey Enchiladas With Tomatillo Salsa and Cilantro

Added to Recipes on Tue 01/24/2012

Iceberg Salad



Makes 4 enchilada garnishes


1 cup iceberg lettuce, shredded

1/2 cup red onion, sliced

2 limes

Salt and freshly ground pepper

1/4 cup cilantro

1/4 tsp adobo powder



Place the sliced red onions in a small stainless steel bowl. With a fine grater or zester, zest the skin of 1 lime over the onions. Cut the whole limes in half cross wise and squeeze all the juice over the onions and add a tiny pinch of salt and mix. Make sure all the onions are in the lime juice; you can use the squeezed limes as a weight to push down any onions sticking out of the juice. The onions will keep up to 3 days in the refrigerator in a container with a tight fitting lid.


Meanwhile, mix the iceberg, red onions and cilantro in a bowl, season with salt, pepper and adobo powder.


Nutrition Facts

10.25 calories

.025 g fat (0 g sat, 0 g mono, 0 g poly)

0 mg cholesterol

4 mg sodium

2.65 g carbohydrate

.475 g fiber

4 g protein