Salsa Tossed Salad Recipe

Salsa Tossed Salad Recipe photo by Taste of Home

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Salsa and ranch dressing give Mexican flair to a mixture of green and vegetables.—Sherry Lee, Shelby, Alabama

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Diabetic Friendly

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Salsa Tossed Salad Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

8 cups torn mixed salad greens
1 medium tomato, cut into wedges
1 cup sliced sweet yellow pepper
1/3 cup sliced red onion
1/3 cup salsa
1/3 cup Hidden Valley® Ranch or salad dressing of your choice

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1/2 cup corn chips, coarsely crushed, optional
1/2 cup shredded cheddar cheese

Directions

In a large bowl, toss greens, tomato, yellow pepper and onion. Combine salsa and salad dressing. Pour over salad and toss to coat. Sprinkle with chips if desired and cheese. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 cup (prepared with fat-free ranch dressing and reduced-fat cheddar cheese and without corn chips) equals 84 calories, 2 g fat (0 saturated fat), 7 mg cholesterol, 301 mg sodium, 11 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 meat.

Originally published as Salsa Tossed Salad in Quick Cooking September/October 1999, p21