Taco Salad
NUTRITIONAL ANALYSIS (per serving):
Calories: 426 Protein: 23g Carbohydrates: 58g Fat: 13g Saturated Fat: 7g Cholesterol: 30mg Sodium: 380mg Fiber: 13g PCF Ratio: 21-53-26 Exchange Approx.: 1 Lean Meat, 1 High-Fat Meat, 3 Starches, 2 Vegetables
INGREDIENTS | SERVES 8
1 recipe Turkey Chili (see Chapter 10)
8 cups tightly packed salad greens
8 ounces Cheddar cheese, shredded (to yield 2 cups)
8 ounces nonfat corn chips
Nonstarchy free-exchange vegetables of your choice, such as chopped celery, onion, or banana or jalapeño peppers (optional)
Prepare Turkey Chili.
Divide salad greens between 8 large bowls. Top with chili, Cheddar cheese, corn chips, and vegetables or peppers, if using.
