| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Potato, Salads |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Red potatoes, cooked -peeled and cubed (6 cups) |
| 2 |
c |
Sargento Light Shredded Mild Cheddar Cheese, divided |
| 2/3 |
c |
Diced red bell pepper |
| 2/3 |
c |
Canned black beans, rinsed and drained |
| 1/2 |
c |
Thinly sliced celery |
| 1/2 |
c |
Chopped jicama, optional |
| 1/3 |
c |
Thinly sliced green onions with tops |
| 2 |
tb |
Chopped fresh cilantro |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Fat-free Ranch dressing |
| 1/2 |
c |
Prepared chunky salsa |
|
|
Fresh cilantro sprigs, optional |
INSTRUCTIONS
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
A Message from our Provider:
“Jesus: Amazing love”