Taco Salad
Yield: Makes 6 servings
Add more fire to this quick-and-easy salad by substituting hot for mild salsa.
Ingredients:
3
ounces uncooked radiatore pasta, cooked
1/2
cup frozen corn, thawed
1/2
cup chopped seeded tomato
1
can (about 4 ounces) diced mild green chilies, drained
2
tablespoons sliced ripe olives
2
tablespoons chopped fresh cilantro
1/2
cup mild or medium chunky salsa
Preparation:
1.
Combine pasta, corn, tomato, chilies, onion, olives and cilantro in large bowl. Combine salsa and chili powder in small bowl until well blended. Pour over pasta mixture; toss to coat. Cover; refrigerate 2 hours.
Health Note:
Maintaining weight loss is one of the hardest obstacles of dieting. To avoid this pitfall, design a healthful eating plan that includes whole grains, fruits, vegetables, lean meats and low-fat dairy products, and increase your level of physical activity.
Nutritional Information:
|
Serving Size: 3/4 cup salad
|
| Sodium |
471 mg |
| Protein |
3 g |
| Fiber |
2 g |
| Carbohydrate |
16 g |
| Cholesterol |
1 mg |
| Saturated Fat |
<1 g |
| Total Fat |
2 g |
| Calories from Fat |
16 % |
| Calories |
84 |