Santa Fe Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
2 medium: Green peppers, julienned
2 medium: Onions, sliced
16 ounce: Salsa,
30 ounce: Canned kidney beans, drained
22 ounce: Canned Mexican-style corn, drained
3 cup: Cooked rice,
6 cup: Shredded lettuce,
10 1/2 ounce: Tortilla chips,
1 1/2 cup: Shredded Cheddar cheese, (1-1/2 cups = (6 oz.)
GARNISH
Sour cream,
Directions:
Heat oil in large skillet over medium-high heat. Add green peppers
and onions; cook until tender crisp. Add salsa, beans, corn and rice;
cook until thoroughly heated. For each serving, place 1 cup lettuce
on serving plate. Surround lettuce with tortilla chips. Top with
warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of
each serving. Garnish with sour cream.
Each serving provides: * 740 calories * 25 g. protein * 26.7 g. fat *
100.4 g. carbohydrate * 7.1 g. dietary fiber * 36 mg. cholesterol *
896 mg. sodium
Source: "Veg-able Rice" Reprinted with permission from USA Rice
Council Electronic format courtesy of Karen Mintzias
Source from luhu.jp
and onions; cook until tender crisp. Add salsa, beans, corn and rice;
cook until thoroughly heated. For each serving, place 1 cup lettuce
on serving plate. Surround lettuce with tortilla chips. Top with
warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of
each serving. Garnish with sour cream.
Each serving provides: * 740 calories * 25 g. protein * 26.7 g. fat *
100.4 g. carbohydrate * 7.1 g. dietary fiber * 36 mg. cholesterol *
896 mg. sodium
Source: "Veg-able Rice" Reprinted with permission from USA Rice
Council Electronic format courtesy of Karen Mintzias
Source from luhu.jp