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Archived Recipe for June 2009
Southwestern Salad
INGREDIENTS:
Onions, chopped 1/2 cup
Lean ground beef 1 pound
Chili powder 1 tablespoon
Dry oregano 2 teaspoons
Ground cumin 1/2 teaspoon
Canned kidney beans, red, drained and rinsed 1 cup
Canned chickpeas, drained and rinsed 1, 15-ounce can
Tomato, diced 1 medium
Lettuce 2 cups
Lowfat cheddar cheese 1/2 cup
DIRECTIONS:
1. Cook ground beef and onions in a large skillet until the beef no longer remains pink. Drain.
2. Stir chili powder, oregano, and cumin into beef mixture; cook for 1 minute.
3. Add beans, chickpeas, and tomatoes. Mix gently to combine.
4. Combine lettuce and cheese in large serving bowl. Portion lettuce and cheese onto 4 plates. Add 1 cup of beef mixture on top of lettuce and cheese.
NUTRITIONAL INFORMATION: (per serving)
Yield: 4 Servings, about 1/2 cup beef mixture, 1/2 cup lettuce and cheese mixture each
PER SERVING:
Calories 450
Total fat 18 grams
Saturated fat 4 grams
Cholesterol 98 milligrams
Sodium 411 milligrams
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