This is one of Holly’s favorite southwestern salads, and it’s great for a one-meal dish. Holly adds 1 cup frozen corn, thawed and 1 15-ounce can of black beans, rinsed and drained for added benefits and flavors.
Recipe from Holly Clegg, author of Too Hot in the Kitchen: Secrets To Sizzle At Any Age.
- 1 pound ground sirloin
- 1/2 cup finely chopped onion
- 1/2 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 3 cups cooked rice, brown or yellow
- 6 cups mixed greens
- 2 tomatoes, chopped
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup chopped red onion
- 1/4 cup fat-free sour cream
- 1/4 cup salsa
- Low-fat tortilla chips (optional)
- In a large nonstick pan coated with nonstick cooking spray, cook the meat, onion and garlic over medium heat, stirring to crumble, about 5 to 7 minutes, or until the meat is done. Drain any excess fat.
- Add the cumin, salt and pepper and rice.
- Remove from the heat; cool slightly.
- In a large bowl, combine the lettuce, tomatoes, cheese, red onion and rice mixture.
- In a small bowl, mix the sour cream and salsa.
- Toss the dressing with the lettuce rice mixture.
- Serve immediately with the picante sauce and tortilla chips, if desired.
This recipe serves 6.
Nutritional Analysis (per serving)
- 256 calories (20% calories from fat)
- 21 grams protein
- 30 grams carbohydrates
- 6 grams fat
- 3 grams saturated fat
- 2 grams dietary fiber
- 168 milligrams sodium
- Dietary exchanges: 2.5 lean meat, 1.5 starch, 1 vegetable