2 lb Red potatoes, cooked --peeled and cubed (6 cups)
2 cup Sargento Light Shredded Mild Cheddar Cheese, divided
2/3 cup Diced red bell pepper
2/3 cup Canned black beans, rinsed and drained
1/2 cup Thinly sliced celery
1/2 cup Chopped jicama, optional
1/3 cup Thinly sliced green onions with tops
2 tbsp Chopped fresh cilantro
1/2 tsp Salt
3/4 cup Fat-free Ranch dressing
1/2 cup Prepared chunky salsa
Fresh cilantro sprigs, optional
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In large bowl, combine potatoes, 1-1/2 cups cheese, bell pepper, beans, celery, jicama, green onions, cilantro and salt. Combine dressing and salsa; pour over potato mixture. Toss gently to coat. Chill at least 1 hour before serving. Serve salad topped with remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.
12 servings. Source: The Salt Lick, Austin, Texas, Sargento Selections
Nutrition Information Per Serving: Calories 143 Protein 7 g. Carbohydrate 21 g. Fat 3 g. Cholesterol 7 mg. Sodium 525 mg. Calcium 175 mg.
Downloaded from http://www.roa.com/index.html, Recipes of America, Milwaukee PBS
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25, 1997
Recipe by: http://www.roa.com/index.html, Recipes of America Posted to MC-Recipe Digest V1 #558 by 4paws@netrax.net (Shermeyer-Gail) on Apr 08, 1997
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