Southwestern Fiesta Salad

Southwestern Fiesta Salad
Goes fantastically with a grilled chicken breast

Servings: 4

• 2 cups torn romaine
• 3/4 cup frozen corn kernals, thawed
• 1/3 cup canned black beans, rinsed and drained
• 1 medium tomato, chopped
• 1 celery rib, chopped
• 1 medium carrot, thinly sliced
• 1/4 cup torn curly endive
• 1/3 cup mild salsa
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons reduced-fat ranch salad dressing

In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

COOK'S NOTE: Other additions that can be made to the salad are: cilantro, avocado or diced red onion. Cilantro and onion add only minimum calories, but 1/2 cup avocado adds 117 calories to the entire salad or 29 calories to each serving.

Per Serving : 113 Calories; 5g Fat (35.4% calories from fat); 1g Saturated Fat; 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 186mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.