MEXICAN GARDEN SALAD DIABETIC FRIENDLY
From spinach1948 14 years ago
- 20 minutes to make
- Serves 8
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.
Ingredients
- Ingredients: shopping list
- 1 pound lean ground beef shopping list
- 1 jar ( 16-oz ) thick and chunky salsa, divided shopping list
- ¼ cup water shopping list
- 1 envelope taco seasoning shopping list
- 1 ½ heads of iceberg lettuce, torn shopping list
- 3 cups broccoli florets ( about ½ pound ) shopping list
- 1 small red onion, thinly sliced into rings shopping list
- 1 medium carrot, shredded shopping list
- 1 large tomato, chopped shopping list
- 1 can ( 4-oz ) chopped green chilies, drained shopping list
- ½ to 1 cup shredded cheddar cheese ( reduced-fat ) shopping list
- 1 cup ( 8-oz ) light or fat-free sour cream shopping list
- Optional: tortilla chips shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
My Grandma Smith had a recipe just like this one.This is very good.5 forks.
sandygalesmith
in Saint Joseph loved it
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This is good.Made this just today.5 forks.
cookingandbakingqueen
in Beatrice loved it
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Very good Ed!
cuzpat
in Sikeston loved it
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