Each serving equals 1.5 cup of vegetables
1 fresh chayote squash
4 cups fresh spinach
16 oz. cooked garbanzo beans
½ cup red onion, chopped
½ cup carrot, chopped
2 Tbsp. fat free vinaigrette salad dressing
2 oz. reduced-fat Monterey Jack cheese
Cook chayote in a small amount of boiling water for about 15 minutes, or until tender. Rinse pieces in cold water; peel, and remove seed. Cut into ¼ inch chunks. In a large salad bowl, combine all ingredients.
Nutritional analysis per serving: Calories 190, Protein 11g, Fat 4g, Saturated Fat 2g, Calories From Fat 18%, Cholesterol 10mg, Carbohydrates 30g, Fiber 7g, Sodium 260mg.