Serves 4
Each serving equals 1.5 cup of vegetables

Ingredients

• 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                 

Directions
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.

Source:  Fruitsandveggiesmatter.gov