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“I was experimenting with Mexican-type dressings when I came up with this recipe,” recalls Betty Palmer from Paradise, California. “You can add chili beans or refried beans to make this salad more filling.”
This recipe is:
Nutritional Facts 1-1/2 cup (prepared with reduced-fat mayonnaise, reduced-fat sour cream and reduced-fat cheddar cheese) equals 207 calories, 14 g fat (4 g saturated fat), 20 mg cholesterol, 503 mg sodium, 16 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Mexican Green Salad in
Cooking for 2
Fall 2006, p24
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