INGREDIENTS
Makes 6 servings
Dressing:
- 1 cup husked and quartered tomatillos
- 3 tablespoons light Italian dressing
- 1 fresh Anaheim chili, seeded and chopped
- ¼ teaspoon ground black pepper
Salad :
- 2 cups chopped, cooked chicken or turkey
- 1 cup chopped red bell pepper
- 1 cup frozen corn, thawed
- 1 cup chopped carrots
- 4 green onions, sliced
- ¼ cup chopped fresh cilantro
HOW TO MAKE
1. In a blender or food processor container, purée tomatillos
with dressing, Anaheim chili, and ground black pepper;
set aside.
2. Combine all salad ingredients in a large bowl and toss.
3. Drizzle dressing over salad and toss well to coat.
4. Cover and chill for 20 minutes or make a day ahead to allow
flavors to blend.
5. Serve on lettuce-lined plates or bowls.
Nutrition information per serving:
Calories 141, Carbohydrate 12 g,
Dietary Fiber 3 g, Protein 16 g, Total Fat 4 g,
Saturated Fat 1 g,
Trans Fat 0 g,
Cholesterol 38 mg, Sodium 149 mg
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