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Brandy-Soaked Scallops
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
