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Chop Chop Salad

Featured in the Honolulu Star-Bulletin on September 26, 2007.

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Ingredients:

Chop Chop Salad

  • 2 heads of Romaine lettuce, finely shredded
  • 1 can (16 ounces) corn, drained
  • 1 can (6 ounces) black olives, drained and sliced
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 3 tomatoes, chopped
  • 1 red onion, finely sliced (optional)
  • 1/2 bunch fresh basil, thinly sliced (optional)
  • 15 slices reduced-fat salami, very thinly sliced (optional)
  • 1/2 cup crushed tortilla chips, (note: fill a zipper-top plastic bag with chips, then crush it in the bag)
  • 1/2 cup reduced fat ranch dressing

Directions:

  1. Layer the lettuce, corn, olives, beans, tomatoes, onions, basil and salami in a large salad bowl.
  2. Just before serving, top with crushed tortilla chips; drizzle dressing over top and toss.

Makes 12 servings.

Approximate Nutrient Analysis per serving (not including reduced-fat salami):
280 calories, 12 g fat, 1 g saturated fat, 10 mg cholesterol, 1000 mg sodium, 38 g carbohydrate, 9 g fiber, 6 g sugar, 8 g protein

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