Monday, May 19, 2008

Fiesta Salad

Taken from Taste of Home's Healthy Cooking April/May 2008

2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons prepared reduced-fat ranch salad dressing

Directions: In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.

Nutrition Facts
One serving: 3/4 cup
Calories: 100
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 235 mg
Carbohydrate: 16 g
Fiber: 4 g
Protein: 4 g
Diabetic Exchange: 1 vegetable, 1/2 starch, 1/2 fat.

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