Recipe

Mexican Garden Salad Diabetic Friendly Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 1 month ago Better than the triditional Mexican Salad this one has extras like broccoli and carrots. I have modified it for a diabetic friendly one. Adapted from Dianne Esposite's post in the Taste of Home June/july 1996. Also Photo used appeared in the magazine.... More Prep:20m Cook:20m Servings:8	Spinach1948
	salad mexicansalad lowfat lowcarb lowcal quickeasy

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Ingredients

Ingredients:

1 pound Lean ground beef

1 jar ( 16-oz ) thick and chunky salsa, divided

¼ cup water

1 envelope taco seasoning

1 ½ heads of Iceberg lettuce, torn

3 cups broccoli florets ( about ½ 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

½ to 1 cup shredded cheddar cheese ( reduced-fat )

1 cup ( 8-oz ) light or fat-free sour cream

Optional: Tortilla Chips

Directions

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)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.

Diabetic Friendly

Serving size: 1 cup

Calories per serving: 240, Fat: 6g, Cholesterol: 55mg, Sodium: 475mg, Carbohydrate: 14g,

Fiber: 5g, Protein: 15g

Note: I have modified this recipe to be diabetic friendly by reducing the fat, leaner beef and

reduced the sodium from the original recipe.

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