Print
ShareThis
Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Green Chili Vegetable Salad
Yield: Makes 4 servings
Using nonfat mayonnaise in place of regular mayonnaise in this wonderfully creamy dressing reduces the fat by more than 10 grams per serving and the cholesterol by 8 grams.
Ingredients:
4
cups torn washed romaine lettuce leaves
1
large green bell pepper, cut into strips
1
cup halved cherry tomatoes
3
tablespoons shredded reduced-fat colby or Cheddar cheese
1/4
cup fat-free mayonnaise or salad dressing
2
tablespoons plain low-fat yogurt
1
can (4 ounces) diced green chilies, drained
1/4
teaspoon ground cumin
Preparation:
1.
Combine lettuce, bell pepper, tomatoes and cheese in large bowl. Combine mayonnaise, yogurt, green chilies and cumin in small bowl.
2.
Add dressing to salad; toss to combine.
Nutritional Information:
| Serving Size: about 1-3/4 cups salad | |
| Fiber | 4 g |
| Carbohydrate | 14 g |
| Cholesterol | 4 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 18 % |
| Calories | 81 |
| Protein | 4 g |
| Sodium | 168 mg |
Dietary Exchange:
| Vegetable | 3 |
This recipe appears in:
Southwestern
