Delicious Decisions: Tomatillo and Chile Pepper Salsa Salad

  • Serves: 4; 1/2 cup per serving


Description

Try this fresh-tasting, crunchy salsa-style salad with fajitas or grilled chicken or pork. You’ll be surprised at how such a little bit of cheese adds such a big flavor change.

Ingredients

1  cup finely chopped peeled cucumber
3  ounces tomatillos, finely chopped
1 1/2 ounces reduced-fat Monterey Jack or mozzarella cheese, cut into 1/4-inch cubes
1  medium Anaheim pepper, seeded and ribs removed, finely chopped
1/4 cup snipped fresh cilantro
2  tablespoons finely chopped green onions (green and white parts)
3  to 4 teaspoons fresh lime juice
1/8  teaspoon salt

Cooking Instructions

In a medium bowl, combine all the ingredients. Let stand for 10 minutes to allow the flavors to blend. Serve immediately or cover and refrigerate for up to 2 hours.

Tomato and Bell Pepper Salsa Salad
Substitute tomatoes for tomatillos, 1/2 medium green bell pepper for Anaheim pepper, and parsley for cilantro.


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Nutritional Analysis
Per serving
Calories Per Serving
48
Total Fat
2.0 g
Saturated Fat
1.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
0.5 g
Cholesterol
6 mg
Sodium
143 mg
Carbohydrates
4 g
Fiber
1 g
Protein
4 g

Dietary Exchanges


N/A



This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.