Mexican Garden Salad Diabetic Friendly |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Better than the triditional Mexican Salad this one has extras like broccoli and carrots. I have modified it for a diabetic friendly one. Also Photo used appeared in the magazine. Ingredients:
ingredients |
1 pound lean ground beef |
1 jar ( 16-oz ) thick and chunky salsa, divided |
1/4 cup water |
1 envelope taco seasoning |
1 1/2 heads of iceberg lettuce, torn |
3 cups broccoli florets ( about 1/2 pound ) |
1 small red onion, thinly sliced into rings |
1 medium carrot, shredded |
1 large tomato, chopped |
1 can ( 4-oz ) chopped green chilies, drained |
1/2 to 1 cup shredded cheddar cheese ( reduced-fat ) |
1 cup ( 8-oz ) light or fat-free sour cream |
optional: tortilla chips |
Directions:
1. 1)In a large skillet, cook beef over medium heat until on longer pink; Add I cup salsa, water and taco seasoning; bring to a boil. Reduce heat and simmer for 20 minutes; cool.
2. 2)In a 3 or 4-qt glass bowl, layer vegetables in order given. Top with chilies, beef mixture and cheese. Combine sour cream and remaining salsa; serve with salad and tortilla chips if desired.
3. Diabetic Friendly
4. Serving size: 1 cup
5. Calories per serving: 240, Fat: 6g, Cholesterol: 55mg, Sodium: 475mg, Carbohydrate: 14g,
6. Fiber: 5g, Protein: 15g
7. Note: I have modified this recipe to be diabetic friendly by reducing the fat, leaner beef and
8. reduced the sodium from the original recipe.
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