Turkey Salad Arizona

1 1/4 lb Ground turkey

1 c Corn kernels

- fresh or frozen, thawed 1 c Tomato salsa

1/2 ts Salt

2 c Shredded lettuce

2 Medium ripe tomatoes, sliced

1 Small red onion, sliced

Lime wedges 1/4 c Dairy sour cream

In large non-stick skillet, cook ground turkey and corn, stirring often to break up lumps of meat, until turkey loses its pink color, about 5 minutes. Drain off excess liquid. Stir in 1/2 cup salsa and salt. Divide lettuce evenly among 4 dinner plates. Mound hot turkey mixture in center of lettuce. Garnish with tomato slices, red onion slices and lime wedges. Top each serving with 1 tablespoon sour cream. Pass remaining 1/2 cup salsa on the side. Makes 4 servings.