Recipe Summary:

Preparation Time: 25 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 1.50

Ingredients:
1 fresh chayote squash
4 cups fresh spinach
16 oz cooked garbanzo beans
1/2 cup chopped red onion
1/2 cup chopped carrot
2 Tbsp fat-free vinaigrette salad dressing
2 oz reduced fat shredded Monterrey Jack cheese

Directions:
Cook chayote in a small amount of boiling water for about l5 minutes, or till tender. Rinse pieces in cold water; peel, and remove seed. Cut into ½-inch chunks. In a large salad bowl, toss together spinach, chayote, garbanzo beans, and cheese. Top with nonfat vinaigrette

Nutrition Facts

Chayote Salad
Serving Size 1/4 recipe