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Taos Salad Toss Recipe |
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Ingredients 1 medium head iceberg lettuce, chopped 1 15-ounce can dark red kidney beans, chilled and drained 1 cup shredded cheddar cheese (4 ounces) 1/2 cup sliced pitted ripe olives 1 cup Avocado Dressing 1 tbsp chopped canned green chili peppers 2 tbsp finely chopped onion 3/4 tsp chili powder 1 medium tomato, cut into wedges 1 1/2 cups tortilla chips
Method
In a large salad bowl combine lettuce,
beans, 1/2 cup of the shredded cheese, and olives. Combine Avocado
Dressing, green chili peppers, onion, and chili powder; mix well. Spoon
dressing in center of salad. Arrange tomato wedges in a circle atop
salad. Top with remaining shredded cheese. Trim edge of bowl with
tortilla chips. Before serving, toss lightly to coat vegetables. Makes
8 servings. Per 1/8 serving: 17 g carbohydrates, 177 calories, 9 g fat, 8 g Protein, 194 mg sodium
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