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Chayote Salad -- Dietitian's Choice Recipe
  (230 ratings) Nutrition Information:
Calories: 300Protein: 19 g Carbs: 36 g Fat: 10 g Saturated Fat: 5 g Sodium: 460 mg Fiber: 9 g
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Chayote offers a change of pace from the usual squash. Chayote squash orginated in Mexico and Latin America but is available in most supermarkets.
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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
4 oz, reduced fat shredded Monterey Jack cheese
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
4 oz, reduced fat shredded Monterey Jack cheese
Directions:
| 1 | 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. |
| 2 | Cut into ½-inch chunks. In a large salad bowl, toss together spinach, chayote, garbanzo beans, and cheese. Top with nonfat vinaigrette |
| 3 | ENJOY! |
| Ratings & Reviews |
(230 ratings) |
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