Healthy Green Chili Vegetable Salad Recipe | Low-Fat & Creamy

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.

This recipe appears in: Southwestern 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