Green Chili Vegetable Salad
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Green Chili Vegetable Salad
YIELD Makes 4 servings
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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:
- Combine lettuce, bell pepper, tomatoes and cheese in large bowl. Combine mayonnaise, yogurt, green chilies and cumin in small bowl.
- Add dressing to salad; toss to combine.
This recipe appears in:
Southwestern
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 |
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